In the days after Thanksgiving's excesses, I find myself craving the sweet simplicity of apple cider. Good apple cider is tart and spicy, with a texture reminiscent not just of the apple but also of the branch it grew on, the tree, the soil, a chilly breeze.
Frozen into a solid block and then scraped with a spoon, it becomes snowy and light, the flavor of the fall with the texture of winter. Spiked with smooth, oaky dark rum and freshly grated ginger and topped with honey, the composed dessert is a study in autumnal contrast: sweet and tart, crunchy and smooth, icy and warming.
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About the author:
Ethan Frisch is the chef and co-mastermind behind Guerrilla Ice Cream. He's traveled around the world (40 countries, 5 continents) and worked as a pastry chef and line cook in some of NYC's great (and not so great) restaurants. He currently lives in London, where he really misses New York City tap water.