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.
EGG NOG ICE CREAM - HOMEMADE
Found this online a year or two ago, tweaked the spicing a little and it turned out really well! So well that when I had forgotten about it the next year, everyone was mad! LOL
Provided by 'Ria Murphy
Categories Other Desserts
Time 4h
Number Of Ingredients 8
Steps:
- 1. Put the 1 cup of milk and 1 cup of the cream into a heavy saucepan (2 quart). Add the allspice, and a pinch of salt and heat until steamy, but not boiling. Lower the heat to warm, cover, and let spices steep for at least a half hour. Add the sugar and stir until it is completely dissolved.
- 2. Put remaining 1 cup cream in a metal bowl, resting in a larger bowl of ice water. Place a fine mesh strainer over the bowl of cream.
- 3. Whisk the egg yolks in a medium sized bowl. Slowly pour about half of the heated cream milk mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.
- 4. Return the saucepan to the stove on medium heat, stirring the mixture constantly with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon. You should be able to run your finger across the coating and have the coating not run. This can take about 10 minutes. The second this happens the mixture should be removed from heat immediately, and poured through the sieve over the ice bath to stop the cooking.
- 5. Pour the custard through the strainer (from step 2) and stir into the cold cream to stop the cooking. Once initially chilled in the ice bath, chill the mixture thoroughly in the refrigerator (at least a couple of hours). It should be noted here that if you choose to not use the alcohol it will affect the texture of your ice cream by making it "icier".
- 6. When it comes time to churn the ice cream, stir in the vanilla extract and the rum, bourbon, or brandy. Then process the mixture in your ice cream maker according to the manufacturer's instructions. (I used my kitchenaid.)
- 7. Remove ice cream from the ice cream maker and transfer it to an airtight container; store in your freezer for several hours before eating. Note that the ice cream will be quite soft coming out of the ice cream maker. It will continue harden in your freezer. If stored for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.
NO-COOK EGGNOG ICE CREAM
A super easy, almost too easy, very rich ice cream machine recipe for the holidays.
Provided by CHRISTYGOBAR
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 2h55m
Yield 10
Number Of Ingredients 4
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.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 23.5 g, Cholesterol 104.7 mg, Fat 23.8 g, Protein 5.1 g, SaturatedFat 14.8 g, Sodium 81.1 mg, Sugar 19.6 g
ICE CREAM EGGNOG
Here's a festive eggnog for the holidays-get to it quickly before the ice cream melts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
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:
- 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.
EASY EGGNOG ICE CREAM
Knowing that a custard ice cream base uses a cooked custard, and because commercial eggnog is cooked and thick in a similar way, I decided to try making ice cream with eggnog by adding cream and milk. The result is this wonderful light and creamy eggnog-flavored ice cream. It makes one quart plus.
Provided by SHERLIE
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 2h45m
Yield 8
Number Of Ingredients 3
Steps:
- Mix the eggnog, whipping cream, and milk together in a bowl, and pour the mixture into the freezer container of an ice cream maker. Freeze according to manufacturer's directions. Once frozen, spoon the ice cream into a container, and freeze 2 hours more.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 10.9 g, Cholesterol 80.7 mg, Fat 16.4 g, Protein 4 g, SaturatedFat 10.1 g, Sodium 58.1 mg, Sugar 6.8 g
More about "egg nog ice cream recipes"
HOW TO MAKE HOMEMADE EGGNOG - CLASSIC EGGNOG RECIPE
From delish.com
4.6/5 (16)Calories 476 per serving
- In a small saucepan over low heat, combine milk, cinnamon, nutmeg, and vanilla and slowly bring mixture to a low boil.
- Return mixture to saucepan and cook over medium heat until slightly thick (and coats the back of a spoon) but does not boil. (If using a candy thermometer, mixture should reach 160º.) Remove from heat and stir in heavy cream and, if using, bourbon.
KETO EGGNOG ICE-CREAM | KETODIET BLOG
From ketodietapp.com
Estimated Reading Time 7 mins
EGGNOG ICE CREAM RECIPE {HOMEMADE} - SIMPLY RECIPES
From simplyrecipes.com
3/5 (2)Category Dessert, Freezer-Friendly, Eggnog, Ice CreamCuisine AmericanTotal Time 13 hrs
10 BEST HOMEMADE EGGNOG WITHOUT HEAVY CREAM RECIPES | YUMMLY
From yummly.com
EGGNOG ICE CREAM RECIPE - HANDMADE IN THE HEARTLAND
From handmadeintheheartland.com
Reviews 2Category DessertsCuisine AmericanTotal Time 30 mins
- Pour 1 quart of EggNog into your ice cream maker. Check your specific appliance to determine if 1 quart of liquid will fit, make sure to not over flow. Ice cream expands during processing.
- Let ice cream process for 30 minutes. If desire add in cookie chunks after it has been processing for 15 minutes.
- Remove from maker with a spatula and put in an air tight container, store in the freezer for 2-4 hours for a harder consistency.
5 MINUTE CREAMY EGGNOG ICE CREAM | JULIE BLANNER
From julieblanner.com
5/5 (7)Calories 260 per servingCategory Dessert
- In a large mixing bowl or stand mixer fitted with the beater attachment, beat heavy cream until stiff peaks form.
EGG NOG ICE CREAM RECIPE: MAKE IT A CHRISTMAS TRADITION!
From serving-ice-cream.com
Cuisine AmericanCategory DessertServings 10.5Total Time 35 mins
EGGNOG ICE CREAM RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
4.5/5 (74)Total Time 2 hrs 50 minsCategory DessertsCalories 522 per serving
- Cream the egg yolks and sugars together in a large mixing bowl until light in color. Whisk the whole milk into the mixture until well-combined.
- Transfer the mixture to a large saucepan and set over medium heat. Cook, stirring frequently, until the mixture is thick enough to coat the back of a wooden spoon; about 8 to 10 minutes.
- Pour the hot custard mixture through a sieve and into a medium bowl. Whisk in the nutmeg, cinnamon, salt, and heavy cream. Cover and refrigerate until chilled; at least two hours.
- Freeze according to the manufacturer’s instructions for your ice-cream maker model. For KitchenAid, turn the mixer on to ‘stir’ then pour in the mixture and churn for 20 to 30 minutes (or until you reach your desired consistency). Scrape the soft serve ice cream into a freezer-safe air-tight container and freeze until solid.
WALMART IS SELLING EGGNOG ICE CREAM RIGHT NOW | TASTE OF HOME
From tasteofhome.com
Author Emily HannemannEstimated Reading Time 6 mins
10 BEST ALCOHOLIC EGGNOG DRINKS RECIPES | YUMMLY
EGGNOG ICE CREAM: THE EASIEST RECIPE EVER - TALL CLOVER FARM
From tallcloverfarm.com
Estimated Reading Time 1 min
EGGNOG ICE CREAM {5 MINUTE METHOD} FOODIE WITH FAMILY
From foodiewithfamily.com
4.8/5 (12)Estimated Reading Time 5 mins
SIMPLY THE BEST EGGNOG - THE TRICK MELTED VANILLA ICE …
From thedailymeal.com
2.5/5 (2)Servings 16
EGGNOG CREAM | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
Servings 8-10
EGGNOG ICE CREAM RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 260 per servingServings 8
EGG NOG ICE CREAM | ICE CREAM RECIPES - YOUTUBE
From youtube.com
EGGNOG ICE CREAM RECIPE | EPICURIOUS
From epicurious.com
EGGNOG MARTINI RECIPE
From mashed.com
PC THE WORLD’S BEST EGG NOG ICE CREAM | PC.CA
From presidentschoice.ca
RUM AND EGG NOG ICE CREAM FLOATS RECIPE | PC.CA
From presidentschoice.ca
EGGNOG ICE CREAM - A CHRISTMAS DESSERT | GREEDY GOURMET
From greedygourmet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love