Eggnog Ice Cream Recipes

ICE CREAM EGGNOG

Steps:

• Place the ice cream, rum, cognac, heavy cream, milk and vanilla in a blender and blend until smooth. Pour into glasses, and top each glass with a scoop of ice cream. Garnish with freshly grated nutmeg and serve immediately.

EGGNOG ICE CREAM

Steps:

• In the bowl of a stand mixer beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Set aside.
• In a medium saucepan, over medium heat, combine the milk and heavy cream and bring just to a simmer, stirring occasionally. Decrease the heat to low and temper in the egg mixture. Cook until the mixture just begins to thicken, approximately 5 minutes. Remove from the heat, stir in the nutmeg, bourbon and rum. Pour into a medium mixing bowl and set in the refrigerator. Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees F, stirring occasionally. Once chilled, process in an ice cream maker according to the manufacturers' instructions. Place in an airtight container and put in freezer for 2 hours before serving

NO-COOK EGGNOG ICE CREAM

Steps:

• Mix eggnog, heavy cream, condensed milk, and vanilla in a large bowl. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

EGGNOG ICE CREAM

Steps:

• In the bowl of a stand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Set aside.
• In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator. Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees F, approximately 4 to 6 hours.
• Once chilled, process in an ice cream maker according to the manufacturer's instructions. Serve as is for soft-serve, or place in an airtight container and put in the freezer for 2 to 4 hours for traditional ice cream.

ICE CREAM EGGNOG

Steps:

• In a blender, combine 1 quart ice cream, half-and-half, Bourbon, orange liqueur, and orange zest. Blend until smooth. To serve, pour into a punch bowl, scoop 1/2 quart ice cream on top, and sprinkle with nutmeg.

EGGNOG ICE CREAM

Steps:

• Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.
• In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Mix in the nutmeg, brandy, rum, and vanilla and stir until cool over an ice bath.
• Chill the mixture thoroughly in the refrigerator. Once the mixture is cold, taste it, and grate in more fresh nutmeg if you wish. Freeze in your ice cream maker according to the manufacturer's instructions.
• Make Eggnog Ice Cream Cups by serving scoops of Eggnog Ice Cream in punch cups, drizzled with Whiskey Caramel Sauce (page 175) and dusted with freshly grated nutmeg.

EGGNOG ICE CREAM

Steps:

• In a heavy saucepan, bring the milk, 1 cup of the sugar, and the cream to a simmer.
• Meanwhile, whisk together the egg yolks and the remaining ¼ cup of sugar. Remove the milk mixture from the heat and add a little to the egg yolk mixture to warm it, whisking constantly to keep the yolks from curdling. Pour the egg yolk mixture into the hot milk mixture, whisking the milk constantly as you pour.
• Return the custard to the stove and cook it over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about 5 minutes. Remove from the heat and strain it into a bowl. Let cool completely.
• Stir the sherry, brandy, vanilla extract, rum, nutmeg, and salt into the custard. Chill until thoroughly cold, at least 4 hours.
• Freeze in an ice-cream maker according to the manufacturer's instructions.