*Update: It has been a couple years since I made this ice cream, so I decided to revisit the recipe. Check out my newest Egg Nog Ice Cream recipe HERE.*
I didn’t try Egg Nog until two weeks ago. I know, blasphemy. The idea of it turned me off. Drinking raw eggs? Really? I tried it, and I survived. I like the idea of it – creamy base with hints of nutmeg and cinnamon, oh yeah, and rum – but I still don’t like the idea of drinking it. Turning it into a frozen dessert? Priceless.
Eggnog is pretty much an ice cream base in a carton. Milk, eggs, sugar, and spice. I added more cream to improve the fat to water content ratio, and added some extra spice, but overall this is one of the easiest ice cream recipes I have made to date. No cooking or heating involved. Super easy recipe for the holidays. Enjoy!
Egg Nog Ice Cream
Makes 1 quart
Serve with brandied cherries for an extra kick!
2 cups eggnog (without rum added)
1/4 cup heavy cream
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 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.
lyndsay says
awesome!
it is so true, ready-made eggnog is really ice cream machine-ready! in fact, all i did for my eggnog ice cream was add a pinch of salt, some sweetened condensed milk and because eggnog is already so sweet, i siphoned out a cup of it and replaced it with a cup of cream.
i like your ice cream spoon! ^_^