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Author Notes: At the turn of the season, I wasn't quite ready for baked apple desserts, but summer fruit seemed past its prime. While strolling through the Union Square Market, the apple cider stands inspired this dessert. There are a million ways to riff on it, but even the simplest possible version was incredibly delicious. - china millman
- 4 cups Apple cider
- 1 cup Cream
- 1-2 tablespoons sugar
- Pour cider into a medium or large shallow baking dish (glass works best, but stainless steel or ceramic would work too). Place in the freezer.
- Every 30 minutes to 1 hour, depending on the power of your freezer, remove the baking dish and scrape a fork through the freezing mixture. Scrape it evenly both vertically and horizontally. The idea is to evenly break up the ice crystals, but not completely crush them.