Freezing Eggnog Recipes

FROZEN EGGNOG

Steps:

• Mix all together but the whipped cream. Pour into a 9x13 glass pan and freeze until slightly frozen. Beat until light and fluffy, fold in whipped cream. Freeze again until completely frozen. Scoop into cups with ice cream scoop to serve.

FREEZING EGGNOG

Steps:

• 1. Freezing eggnog works like a charm: Buy eggnog after Christmas when store owners are ready to restock. For eggnog that comes in a carton, freeze it in its original carton up to 1 year. When ready to use, thaw frozen eggnog in the refrigerator overnight, and shake it well before opening. Keep canned, unopened eggnog in a cool dark spot in the pantry up to 18 months.
• 2. Eggnog as an ingredient gives great flavor to desserts: In testing, we found that store-bought eggnog's slight cinnamon flavor and creamy mixture add depth to a variety of desserts, especially ice cream. We don't recommend substituting low-fat refrigerated eggnog in any of the eggnog recipes.
• 3. Refrigerated eggnog tastes best: We prefer the refrigerated eggnog that comes in a carton versus canned eggnog (although canned tends to be more readily available). The refrigerated version has a richer consistency and more flecks of spice. We suggest using the refrigerated eggnog for many of the following recipes, but they'll work just fine if canned eggnog is what's available.
• 4. Rich memories can linger: Follow our freezing advice above to enjoy these eggnog recipes year-round and to keep the thoughts and tastes of Christmas alive throughout the year.
• 5. Here are 2 bottles of Eggnog that come from local farms. One in plastic and the other in glass. I must admit, that I love the eggnog in the glass bottle the best .
• 6. Also from Whitehouse Farms in Columbiana, Ohio is their famous cake donuts and these are seasonal. Eggnog donuts with eggnog glaze.....oh they are amazing!!!

AMAZINGLY GOOD EGGNOG

Steps:

• Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
• In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
• Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.