This is a no-churn ice cream recipe, which means that instead of using an ice cream maker, you will use a blender or food processor. 

 3 cups apple cider

1 cinnamon stick

2 cups heavy cream

1 cup sweetened condensed milk

1/4 cup whole milk

1/4 cup light corn syrup

1/2 tsp. vanilla extract

2 Tbsp sugar

1/4 tsp salt

1. Put the cider and cinnamon stick in a small saucepan. On medium heat, cook it down to 1/2 cup of liquid, about 90 minutes. Remove the cinnamon stick and place the concentrated cider in the fridge to cool.
2. Whip the heavy cream in a food processor or blender until stiff peaks form, stopping to scrape down the sides if needed.When the cream has formed stiff peaks, you should be able to dip a spatula or spoon into it and it will form a peak that maintains its shape.
3. Add the concentrated cider, sweetened condensed milk, whole milk, light corn syrup, vanilla, sugar and salt. Blend until combined, pausing to scrape down the sides.
4. Transfer the mixture to a loaf pan. Cover the mixture with plastic wrap, gently pressing it down against the surface to remove large air bubbles. Freeze for at least 6 hours before serving.