1-Start by gathering your ingredients and setting up your workspace to make the process smooth. Bring the apple cider and sugar to a boil in a large saucepan, stirring occasionally, then cook it down until it’s reduced to about 3 ounces, which takes around 25 minutes. This step concentrates the flavors and sets the foundation for that authentic spiced autumn taste.

2-Once reduced, remove from heat and whisk in the whole milk, heavy whipping cream, and cinnamon to create a creamy base. In a separate bowl, whisk the egg yolks until they’re smooth, then temper them by slowly adding some of the hot mixture while stirring constantly. This prevents curdling and ensures a silky texture in your final apple cider ice cream.

3-Pour the egg mixture back into the saucepan and return it to the heat, whisking frequently until it thickens and coats the back of a spoon. Strain the custard into a heatproof bowl, cool it in an ice bath to room temperature, and refrigerate until it’s thoroughly chilled. Finally, freeze according to your ice cream maker’s instructions, or stir every 30-45 minutes if freezing by hand to avoid ice crystals.