It is finally getting cold outside so that means apple cider is easily available. Add to that some Fireball Cinnamon Whisky and you’ve got the makings of some damn fine ice cream. I used as a starting off point, this recipe.
The apple flavor is crisp and bright and the cinnamon packs a little bit of heat. Perfect for a winter ice cream.
Fireball Apple Cider Ice Cream
2 cups apple cider
3⁄4 cup sugar
1 stick cinnamon
2 cups milk
2 cups heavy cream
1⁄4 teaspoon ground cinnamon
6 egg yolks
2 tablespoons Fireball Cinnamon Whisky
Whisk apple cider, sugar, and the cinnamon stick in a 4-quart saucepan over medium-high heat; bring to a boil, and cook, stirring occasionally, until reduced by half, about 30 minutes. Remove from heat and discard cinnamon stick.
Stir in milk and cream until smooth, and then add ground cinnamon and egg yolks. Whisk until smooth. Add in the Fireball Cinnamon Whiskey and stir. Return saucepan to medium heat and cook, stirring often, until mixture thickens and coats the back of a spoon, about 20 minutes. Pour custard through a fine strainer into a medium bowl, and let cool. Refrigerate over night.
Process chilled custard in an ice cream maker according to manufacturer’s instructions. Transfer to a storage container and freeze until firm, at least 4 hours.
