This time of year, along with a surplus of apples, I usually have a refrigerator crammed full of apple cider. In my twenties I could blame this excess on my next-door-neighbors and their prolific orchard. Every fall they’d collect the grubbiest apples, take them to a cider mill and press bushel upon bushel into sweet, murky cider. What they didn’t freeze, they gave away to family, friends, colleagues and me. Although I ended up with more than I could ever consume, this distribution barely put a dent in their cider supply.

What did my neighbors do with all that apple cider? They roasted meats and sautéed vegetables in it. They poured it over dry cereal and, of course, drank it. Think of any creative way to use this beverage in your kitchen and, chances are, they did it.

Inspired by their resourcefulness, I occasionally cook with cider. As this practice is more rare than regular, I have multiple jugs of cider hiding out in my fridge.

When I do dig out a half-gallon container, I use the cider to jazz up pumpkin and butternut squash soups, quick breads and cookies. As of late, though, I’ve been spicing it up, boiling it down and churning it into ice cream.

Mulled apple cider ice cream is delicious on its own, atop apple cobbler, pear tart or mince pie or alongside gingersnaps or a rich gingerbread. Needless to say, it’s a lovely ending to a fall meal and especially to Thanksgiving dinner.

MULLED APPLE CIDER ICE CREAM
Makes roughly 5 cups

2 1/2 cups apple cider
3/4 cup plus 1 tablespoon granulated sugar
2 cinnamon sticks
1 teaspoon whole cloves
1/2 teaspoon ground ginger
pinch of nutmeg
2 cups heavy whipping cream
2 cups low-fat milk
1/4 teaspoon ground cinnamon

Place the apple cider, sugar, cinnamon sticks, cloves, ginger and nutmeg in a medium saucepan and bring to a boil. Simmer, whisking periodically, until the liquid thickens and reduces down to 1 cup, 25 to 30 minutes. Pour the mulled cider through a fine mesh strainer and into a bowl; I usually strain the cider into a glass measuring cup first to ensure that it’s been reduced enough and then pour it into a bowl.

Add the cream, milk and cinnamon to the cider and whisk until well-combined. Refrigerate for an hour or until chilled.

If using an ice cream maker, follow the manufacturer’s instructions for making ice cream. If doing this by hand, pour the cream mixture into a shallow, glass or ceramic dish and place in the freezer. Remove the pan from the freezer at 40 to 60 minute intervals and stir to break up the ice. Continue freezing and stirring until a thick ice cream has formed.