2 cups apple cider (I used a cranberry and apple cider)
¾ cup sugar
1 cinnamon stick
2 cups half and half (or heavy cream)
2 cups milk
3 egg yolks
In a small saucepan, over medium-high heat, whisk apple cider, sugar and cinnamon stick. Bring to a boil and stir occasionally until reduced by half, about 25 to 30 minutes. Remove from heat and discard cinnamon stick.
In a large saucepan, over medium heat, bring half and half or cream and milk to a simmer.
Beat egg yolks in a small bowl. Slowly ladle a cup of the warmed milk mixture into egg yolks and whisk. Make sure the eggs do no curdle.
Whisk in egg mixture to saucepan with milk mixture. Add in reduced cider.
Whisk to combine and cook over medium heat until mixture thickens and coats the back of a spoon.Allow mixture to cool and refrigerate until chilled.
Process chilled mixture in your ice cream maker.
Transfer to an airtight container and freeze until firm, at least 4 hours or overnight.