Apple Cider Doughnut Ice Cream Recipe

1. 1

   In a wide, heavy saucepan, reduce apple cider over medium heat to 1/2 cup. Set aside.

2. 2

   In a second saucepan, whisk together egg yolks, sugar, salt, and mace, then slowly stir in cream and milk until smooth. Stir in reduced cider syrup. Bring to a medium-low flame and cook custard until it coats the back of a spoon but a swiped finger leaves a clean line. Stir in bourbon, then strain into an airtight container and chill overnight.

3. 3

   The next day, churn ice cream according to manufacturer's instructions. In the last minute of churning, add doughnut crumbles. Transfer to freezer for 4 to 6 hours or until firm.

* Per serving · 4 servings · Values may vary.

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