Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...
In a large saucepan, add sugar and half-and-half. Let simmer until warmed and the sugar is dissolved. Remove from the heat.
In a medium-size bowl, whisk eggs and slowly whisk in the warmed half-and-half mixture. It's easiest if you do this one ladle at a time. You need to be constantly whisking so you do not cook the eggs.
Once the eggs are tempered, pour that mixture into the pot and return to the stove. Add in heavy cream, stir and let the mixture simmer until it starts to thicken. Once it coats the back of a wooden spoon, you know the mixture is ready.
Remove from the heat and let cool. Once cool, whisk in vanilla and apple pie spice.
Add to a prepared ice cream maker and freeze according to manufacturer's directions.
Add frozen mixture to a freezer-safe container and let harden in the fridge overnight.
Add a few scoops hardened ice cream to two small cups and pour hard apple cider over the top.