Chris O’Sullivan, co-owner of Nuggs Ice Cream, scoops on the shop’s apple cider–salted caramel ice cream.
1. Mix 2 cups cider, 1 cup sugar, and 1 large cinnamon stick in a heavy saucepan and bring to a boil over high heat. Swirl the pan by the handle as the mixture begins to boil. Reduce heat and simmer until the cider reduces to a thick syrup. You’ll have between ½ and 2⁄3 cup of syrup. Remove cinnamon stick.
2. Meanwhile, scald 2 cups heavy cream and 2 cups whole milk in a large, heavy saucepan over medium heat. Keep hot over low heat. When the syrup is ready, slowly pour it into the hot cream mixture and whisk vigorously.
3. In a medium bowl, whisk together 6 large egg yolks and 1 teaspoon salt. Gradually, whisk in syrup mix to temper the eggs. Pour mixture back into the saucepan and cook over medium-low heat until the custard thickens. Remove from heat, pour into a large bowl, and cool. Whisk in one 15-ounce can of dulce de leche. Chill. Pour into an ice cream maker and freeze per manufacturer’s instructions.
—Illustrations by Peter James Field