Leprechaun Cider Ice Cream

Try this interesting grown-up ice cream made with Leprechaun Hard Cider - although any hard cider will do!
July 24, 2015


Leprechaun Hard Cider Caramel Swirl Ice Cream
Recipe and photo from Leprechaun Premium Hard Cider
Prep: 1 hour | Freeze time: 12-24 hours | Yield: 8-12 servings
1 12-oz bottle Leprechaun Golden Cider
4 tablespoon salted butter
1 cup packed brown sugar
½ cup heavy cream
3/4 cup sugar
2 cups whole milk
1 cup heavy cream
1 egg yolk
1 teaspoon vanilla extract
In a heavy bottomed pot or saucepan, simmer cider for 10 to 15 minutes until it
reduces and begins to thicken.  Add butter and brown sugar and simmer for an
additional 10 minutes until the mixture starts to bubble.  Stir frequently to
prevent browning.  Turn off the heat, and then slowly stir in the heavy
cream.  Allow to rest for 10 minutes before transferring to a storage safe
container.  Allow to cool for at least one hour before attempting to mix into ice
For the ice cream base: Whisk together sugar and milk in a saucepan.  Simmer for
no more than five minutes to dissolve the sugar.  Remove from heat, and then
whisk in cold heavy cream followed by the egg yolk and vanilla.  Allow to chill in
the refrigerator for 30 minutes before processing in an ice cream maker
according to the manufacturer's instructions.
Pour churned ice cream into a freezer safe storage container.  Remove chilled
caramel sauce from fridge and slowly pour over the vanilla ice cream creating
swirls with a silicon spatula.  Don’t be afraid to turn over the ice cream and really
make a mess to fully incorporate.  Freeze for at least 12 hours before serving,
although a 24-hour freeze is best.
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