Ingredients:

  • 2 cups (480ml) unfiltered apple cider
  • 1 tbsp (15g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1 tbsp (15g) unsalted butter
  • 2 cups (480ml) heavy whipping cream, cold
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Combine apple cider, cornstarch, cinnamon, and nutmeg in a saucepan over medium heat. Whisk constantly until the mixture bubbles and thickens into a syrupy glaze (about 15-20 minutes). Stir in the butter until melted, then remove from heat and cool completely.
  2. In a large chilled bowl, beat the heavy whipping cream until stiff peaks form.
  3. In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and sea salt. Gently fold the whipped cream into the condensed milk using a spatula until no white streaks remain.
  4. Gently swirl the cooled apple reduction into the cream base, leaving visible ribbons of apple syrup to create a marbled effect.
  5. Pour half of the ice cream mixture into a freezer-safe container. Drizzle a generous layer of the prepared caramel sauce. Repeat with the remaining ice cream and top with another layer of caramel, then use a knife to gently swirl the caramel into the base.
  6. Cover the surface directly with plastic wrap to prevent ice crystals from forming. Freeze for at least 6 hours or overnight until firm.