Eggnog Ice Cream Dessert Recipes

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.

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 DESSERT

Steps:

• Heat oven to 350°F. In food processor bowl with metal blade, process gingersnaps and chopped pecans until mixture is finely ground. Add butter; process until mixed. Press mixture in bottom and 1 inch up sides of ungreased 9-inch springform pan. Bake at 350°F. for 8 to 10 minutes or until edges are lightly browned. Cool 30 minutes or until completely cooled.
• In large bowl, combine softened ice cream, nutmeg and rum extract; stir until blended. Spread evenly in crust-lined pan. Place pecan halves around top edge of torte. Cover dessert; freeze at least 4 hours or up to 2 weeks.
• To serve, let dessert stand at room temperature for 15 minutes. Run knife around edge of dessert; remove sides of pan. Cut into wedges to serve.

25 EGGNOG DESSERT COLLECTION FOR THE HOLIDAYS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an eggnog treat in 30 minutes or less!

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.

EGGNOG ICE CREAM WITH HOT BUTTERED RUM SAUCE

Steps:

• In a small bowl, whisk egg yolks and sugar; set aside. In a large heavy saucepan, combine the cream and milk. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean., Heat cream mixture until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg mixture. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture is thickened and coats the back of a spoon., Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in rum and nutmeg. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Discard vanilla bean. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving., For sauce, in a small saucepan, melt butter over medium heat. Stir in brown sugar, cream and corn syrup; cook and stir until sugar is dissolved. Remove from the heat; stir in rum. Serve with ice cream.

EGGNOG ICE CREAM

Steps:

• Lightly beat egg yolks in a 2-quart, noncorrosive, stainless steel saucepan.
• Add 1 cup of the heavy cream, the half-and-half, the sugar and the salt to the beaten yolks and mix well.
• Add the vanilla bean.
• Set the saucepan over medium heat and stir the custard frequently until it thickens enough to coat the back of a spoon (about 180 degrees).
• Immediately remove the saucepan from the heat and strain the mixture through a fine strainer into a medium bowl and set over ice.
• Add the vanilla extract and nutmeg.
• Add brandy to the saucepan and heat over moderate heat until reduced by half.
• Add the reduced brandy to the custard with the remaining heavy cream and dark rum.
• Stir together.
• Refrigerate for several hours or overnight.
• Freeze in an icecream freezer according to the manufactures directions.
• Makes 1 quart.

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.