Something Sweet for the New Year

Note: This was to be posted on Wednesday, but life kind of got in the way and I am just completing this now on Saturday.  

 My parents were in town to celebrate Rosh Hashana with TS and me.  I love it when my parents come up because we eat well, and in my book, eating well is the best thing ever.  I think my parents enjoyed seeing the largest ball of twine made by a single man more than the restaurants.  But, then again, who wouldn't love seeing the ball of twine in Darwin, MN?

Before I get sidetracked on the ball of twine, I must provide you with a recipe.  My friend Sascha and I decided to make Erev Rosh Hashana dinner for our parents (and it turns out Marisa came too!).  Since it is Rosh Hashana we had to have apple something.  Well, we doubled up on the apples for dessert.  Sascha made a French Apple Torte that was delicious with my Apple Cider Cinnamon ice cream.

Now, I take no credit for this recipe coming out of my creation.  I just followed a recipe from Saveur.  Remember?  That is the magazine from the last post.  Now you can see why I love my father so much for giving me a subscription to this magazine.  The ice cream was perfect!  Smooth, creamy, apple-y, cinnamon-y and the perfect complement to Sascha's torte.

If you are going to make this recipe, you do need an ice cream maker.  When TS and I were registering for gifts some of the "fun" kitchen items for which we registered were an ice cream maker and a malt/shake maker.  Highly recommended for your kitchen on our opinion.  If you are going to get an ice cream maker I recommend the Cuisinart 2 Quart Ice Cream maker.  I have yet to have any complaints with it.

Now you are probably anxious for the recipe.  The official recipe is here, but mine adaption is below:

INGREDIENTS
2 cups apple cider
¾ cup sugar
1 stick cinnamon
2 cups 2% milk
2 cups heavy cream
¼ tsp. ground vietnamese cinnamon (you can use regular cinnamon, but I have learned that Vietnamese cinnamon is stronger and more intense)
6 egg yolks

INSTRUCTIONS

1.  In a 4 quart saucepan add apple cider, sugar and cinnamon stick and whisk together.
2.  Stirring occasionally, bring mixture to boil over medium-high heat.
3.  Once mixture has boiled, reduce heat slightly and continue to boil and stir until reduced by at least half (boil for about 25-30 minutes)
4.  When reduced, remove pot from heat and take out cinnamon stick.
5.  Stir milk and cream into apple cider mixture until smooth.
6.  Add ground cinnamon and egg yolks to milk/cider mixture and whisk together until smooth.
7.  Put pot back on stove and stirring often, cook mixture until the mixture thickens and will coat the back of a wooden spoon. (about 20-25 minutes).
8.  Pour thickened mixture through a strainer and into a medium sized bowl.
9.  Refrigerate mixture about 2-3 hours until chilled.
10.  Once chilled, pour mixture into your ice cream maker and follow ice cream maker's instructions for making ice cream.  (mine I had to pour the mixture into the ice cream maker and turn it on for 20-25 minutes, until the mixture was thick, and slowly moving over the blade, but not so slow that it looked hard.  Almost the consistency of partially melted frozen yogurt)
11. Pour mixture from ice cream maker into a bowl and freeze for at least 4 hours. 

This ice cream was a hit at Rosh Hashana dinner.  However, it would be a great addition to any meal during the year. 

L'shana Tova!