Sun, Dec 19, 2010
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Eggnog only comes out once a year so I try to incorporate it into my holiday treats. A few years ago, I made eggnog ice cream and it has now become a holiday tradition.
I use my recipe for French Vanilla Ice Cream as the base. Simply substitute eggnog for the cream and add a little bit of nutmeg for a rich and creamy eggnog ice cream. Enjoy it alone or make eggnog ice cream sandwiches.
TIP: You can still make ice cream without an ice cream maker. Check out David Lebovitz’ article: How to Make Ice Cream Without a Machine.
- 3 eggs
- 2 cups milk
- 1 cup sugar
- 2 cups eggnog
- 2 tsp vanilla extract
- ¼ tsp nutmeg
- In a large saucepan, beat the eggs, milk and sugar until well blended.
- Cook the egg mixture over low heat, stirring constantly, until thickened. It should smoothly coat the back of a wooden spoon. It will take about 20 minutes.
- Let the mixture cool.
- Add the eggnog, vanilla and nutmeg.
- Stir until blended and refrigerate the mixture until it is completely chilled, for several hours or up to overnight.
- Following the instructions of your ice cream maker, pour the chilled mixture into your machine and stir it until the ice cream forms. It will typically be more like soft-serve when you first make it.
- If you want firmer ice cream, transfer it to a sealed container and let it freeze for several hours until it hardens.
- *Recipe makes 1 quart of ice cream.