Ice Cream Eggnog Punch Recipes

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 PUNCH

Steps:

• Directions Combine the ice cream, eggnog and soda. Adjust proportions until you like it. Stir and keep chilled until serving. Serve with a dollop of whipped cream and a dash of nutmeg. Our highly informal taste test results: Ginger ale gives the punch a hint of spice. Lemon-lime soda makes it tangier. Cream soda doesn't really add any new flavor. Bourbon, whiskey, and rum are traditional favorites in eggnog. Amaretto is surprisingly yummy (and decadently sweet). Anyone who loves eggnog lattes will love eggnog punch with a shot of coffee liqueur.

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 PUNCH

Steps:

• In a saucepan, combine 2 cups half-and-half cream, eggs and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat a metal spoon, about 9 minutes. Remove from the heat; stir in vanilla, nutmeg if desired and remaining half-and-half. Cover and refrigerate for at least 3 hours., Pour into a punch bowl. Stir in whipping cream and soda. Top with scoops of ice cream and sprinkle with cherries. Serve immediately.

PEPPERMINT EGGNOG PUNCH

Steps:

• Set aside 2 or 3 round scoops of ice cream in the freezer for garnish. Stir remaining ice cream until softened. Gradually stir in eggnog and rum. Transfer to a punch bowl, and stir in ginger ale. Hang candy canes around the edge of the punchbowl. Float reserved ice cream scoops on top, and serve immediately.

EGGNOG PUNCH

Steps:

• Combine eggnog and softened ice cream in punch bowl. Slowly add chilled 7-up.
• Dust lightly with nutmeg.

ICE CREAM EGGNOG PUNCH

Steps:

• In a large bowl whisk eggs until frothy.
• Mix in orange and lemon juice, sugar, cinnamon, ginger and cloves.
• Spoon the ice cream into a large punch bowl; stir in the egg mixture until combined.
• Chill if not serving right away.
• Just before serving pour in the ginger ale.
• Sprinkle the top with nutmeg.
• Delicious!

PEPPERMINT EGGNOG PUNCH

Steps:

• Set aside a few scoops of ice cream to use as a garnish. Place the remaining ice cream in a large punch bowl; stir in the eggnog and rum or extract if desired. Add carbonated water. Top with reserved ice cream scoops. Serve with candy canes if desired. Serve immediately.

EGGNOG PUNCH II

Steps:

• Whisk the ice cream and cherry soda together in a punch bowl until smooth. Stir in the eggnog, and whisk until foamy.

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.