2large Honey Crisp apples,peeled, cored and chopped
1tbsplight brown sugar
1tbsplemon juice
¼tspground nutmeg
¼tspground cloves
1can (14 oz)sweetened condensed milk
2tspvanilla extract
½tspcoarse Kosher salt(if using table salt, use half the amount)
2cupscold heavy whipping cream
Instructions
Pour the apple cider into a saucepan, and add the cinnamon stick. Bring to a boil over medium heat and simmer until reduced to 1/2 cup. This will take about 35-40 minutes.Remove the cinnamon stick, pour the reduced apple cider into a glass jar, and refrigerate for several hours or overnight, until well chilled.
Peel, core and chop the apples. In a saucepan, combine the chopped apples with the brown sugar, lemon juice, nutmeg and cloves. Bring to a simmer over medium low heat and cook for about 10-15 minutes, stirring frequently, until the apples are very soft.Transfer the apples to a container, cover and refrigerate for several hours or overnight, until well chilled.
In a bowl, whisk together the chilled reduced cider with the sweetened condensed milk, vanilla extract and salt, until smooth.
In a separate bowl, use an electric mixer to whip the cold heavy whipping cream until soft fluffy peaks form. Add the whipped cream and the chilled apple compote to the cider mixture, and fold everything together until well combined.
Transfer the ice cream to a lidded, freezer safe container, and freeze until firm enough to scoop, about 8 hours, or overnight.
Keyword Apple, Apple Cider, Ice Cream, No Churn Ice Cream