Something different for a recipe this week (we have several cocktail recipes in the print edition!), one that combines dessert and alcohol — a perfect creation for the long Independence Day weekend, and something fun to share with multiple friends at a cookout.
12 oz. bottle of Leprechaun Premium Hard Golden Cider
4 tbsp salted butter
1 cup packed brown sugar
1/2 cup heavy cream
3/4 cup sugar
2 cups whole milk
1 cup heavy cream
1 egg (yolk only)
1 tsp vanilla extract
Making it: In a heavy-bottomed sauce pan, simmer cider 10–15 minutes until it reduces and begins to thicken; add butter and brown sugar until mix simmers and starts to bubble, stirring frequently. Remove from heat and stir in 1/2 cup heavy cream. Let sit for 10 mins. Transfer to a safe container, and allow to cool at least one hour.
To prepare ice cream base, whisk together sugar and milk in a sauce pan, simmering for at most 5 mins. (until sugar dissolves). Remove from heat, then whisk in cream. The add yolk and vanilla. Chill in refrigerator for at least 30 mins. Then, add ingredients into an ice cream maker (follow instructions).
Transfer to freezer-safe storage container and folk in cider caramel sauce. Freeze for at least 12 hours (24 preferred) before serving.