Egg Nog Ice Cream: Revisited

The idea of egg nog has always weirded me out.  Drinking eggs?  I get it – egg nog is basically just a creamy custard that you drink – but I’m still not sold…on the drink version.  A few years ago I discovered that egg nog is practically a pre-made ice cream base (sugar, milk, eggs, spices), at which time I promptly used egg nog to make ice cream.  Turns out egg nog ice cream is something that I can get used to.

My first version of Egg Nog Ice Cream was good but not great (and the picture was, well, sad).  I think I over-churned the base and the texture was a little too icey.  So I decided to try again this year.  I added a bit more cream and rum to improve the texture as well as some spices and a hint of orange.  Round #2 was a success!  Enjoy!

Egg Nog Ice Cream
Makes 1 quart

The final texture of this ice cream will depend on the type of egg nog which you purchase.  Buy the fattiest, full-of-sugar version that you can find because it will make the best ice cream (perhaps not the best drink though, blah).

2 cups eggnog (no rum added)
1/2 cup heavy cream
1/4 teaspoon orange extract
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 1/2 Tablespoon dark rum

Combine all of the ingredients in a medium bowl and whisk to combine.  If eggnog and cream were refrigerated, you may pour the mixture directly into an ice cream maker.  If eggnog and cream were not fully chilled, place in a refrigerator until mixture is chilled (1 to 2 hours).  Once mixture is chilled and in the ice cream maker, freeze according to the manufacturer’s instructions.  Scoop into a freezer safe container and place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.