Apple Cider Doughnut Ice Cream Recipe

• 4 cups apple cider
• 6 egg yolks
• 1/2 cup raw (turbinado) sugar
• 3/4 teaspoon kosher salt
• 1/2 teaspoon mace
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon bourbon
• 1 1/2 cups crumbled apple cider doughnuts (about 2)

1. In a wide, heavy saucepan, reduce apple cider over medium heat to 1/2 cup. Set aside.
2. In a second saucepan, whisk together egg yolks, sugar, salt, and mace, then slowly stir in cream and milk until smooth. Stir in reduced cider syrup. Bring to a medium-low flame and cook custard until it coats the back of a spoon but a swiped finger leaves a clean line. Stir in bourbon, then strain into an airtight container and chill overnight.
3. The next day, churn ice cream according to manufacturer's instructions. In the last minute of churning, add doughnut crumbles. Transfer to freezer for 4 to 6 hours or until firm.

apple cider, egg yolks, sugar, kosher salt, mace, heavy cream, milk, bourbon, apple cider

Taken from www.seriouseats.com/recipes/2011/10/apple-cider-doughnut-ice-cream-fall-recipe.html (may not work)