Try this Apple Cider-Cinnamon Ice Cream recipe, or contribute your own.
Suggest a better description1. Whisk apple cider, cane juice or sugar, and cinnamon stick in a 4-qt. saucepan over medium-high heat; bring to a boil, and cook, stirring occasionally, until reduced to ? cup, about 25 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. 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 until chilled.
2. 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.
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Serving Size: 1 quart (1017g) | ||
Recipe Makes: 1 quart | ||
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Calories: 2040 | ||
Calories from Fat: 1045 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 116.1g | 155 % | |
Saturated Fat 64.8g | 324 % | |
Monounsaturated Fat 37.5g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 1585.5mg | 488 % | |
Sodium 162.8mg | 6 % | |
Potassium 827.3mg | 22 % | |
Total Carbohydrate 238.8g | 70 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 235.1g | ||
Protein 22g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2040
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