Apple Cider Doughnut Ice Cream

Ingredients

• 4 cups apple cider
• 6 egg yolks
• 1/2 cup raw 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

Directions

1. Pour the apple cider into a wide, heavy saucepan and cook it over medium heat until it has reduced to 1/2 cup. Take it off the heat and keep it nearby.
2. In a second saucepan, whisk the egg yolks with the sugar, salt, and mace. Gradually pour in the cream and milk, stirring as you go, until the mixture is smooth. Add the reduced cider syrup and stir it in. Set the pan over a medium-low flame and cook the custard until it clings to the back of a spoon and your finger can swipe a clear path through it. Stir in the bourbon, then strain the custard into an airtight container and refrigerate overnight.
3. The next day, churn the mixture following the manufacturer’s instructions for your ice cream maker. During the last minute of churning, sprinkle in the doughnut crumbles. Move the ice cream to the freezer for 4 to 6 hours, or until firm.