Making Eggnog With Ice Cream

EASY EGGNOG ICE CREAM



Easy Eggnog Ice Cream image

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.

Recipe From allrecipes.com

Provided by SHERLIE

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 2h45m

Yield 8

Number Of Ingredients: 3

2 cups eggnog
1 cup heavy whipping cream
1 cup milk
Calories203.6 calories
Carbohydrate10.9 g
Cholesterol80.7 mg
Fat16.4 g
Protein4 g
SaturatedFat10.1 g
Sodium58.1 mg
Sugar6.8 g

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.


ICE CREAM EGGNOG



Ice Cream Eggnog image

Here's a festive eggnog for the holidays-get to it quickly before the ice cream melts.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients: 6

1 1/2 quarts vanilla ice cream
1 3/4 cups half-and-half
3/4 cup Bourbon
1/4 cup orange liqueur, such as Cointreau
1 tablespoon grated orange zest
Grated nutmeg

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.


NO-COOK EGGNOG ICE CREAM



No-Cook Eggnog Ice Cream image

A super easy, almost too easy, very rich ice cream machine recipe for the holidays.

Recipe From allrecipes.com

Provided by CHRISTYGOBAR

Categories     Desserts     Frozen Dessert Recipes     Ice Cream

Time 2h55m

Yield 10

Number Of Ingredients: 4

2 cups eggnog
2 cups heavy cream
1 (10 ounce) can sweetened condensed milk
1 teaspoon vanilla extract, or to taste
Calories323.9 calories
Carbohydrate23.5 g
Cholesterol104.7 mg
Fat23.8 g
Protein5.1 g
SaturatedFat14.8 g
Sodium81.1 mg
Sugar19.6 g

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



Eggnog Ice Cream image

Recipe From epicurious.com

Categories     Milk/Cream     Rum     Ice Cream Machine     Egg     Dessert     Freeze/Chill     Christmas     Frozen Dessert     Winter     Nutmeg     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 1/2 quarts

Number Of Ingredients: 11

1 cup whole milk
1/4 teaspoon salt
7 large egg yolks
3/4 cup sugar
2 cups chilled heavy cream
3 tablespoons dark rum
1 teaspoon vanilla
1/4 teaspoon freshly grated nutmeg
Garnish: freshly grated nutmeg
Special Equipment
an instant-read thermometer; an ice cream maker

Steps:

  • Bring milk and salt to a boil in a 2- to 3-quart heavy saucepan over moderate heat. Remove from heat.
  • Whisk together yolks and sugar in a bowl, then gradually add 1/4 cup hot milk, whisking. Add yolk mixture to milk remaining in pan in a slow stream, whisking, and cook over low heat, stirring constantly with a wooden spoon, until mixture is slightly thickened, coats back of spoon, and registers 175°F on thermometer, 3 to 5 minutes. Immediately pour through a fine-mesh sieve set into a clean bowl and stir in cream, rum, vanilla, and nutmeg. Chill custard, covered, until cold, at least 2 hours.
  • Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours. Soften slightly in refrigerator before serving, about 20 minutes.


HOMEMADE EGGNOG



Homemade Eggnog image

Once, I asked my mother how to make eggnog, and she showed me this recipe. After just one taste, folks will know this homemade holiday treat came from the kitchen, not from the store. -Pat Waymire, Yellow Springs, Ohio

Recipe From tasteofhome.com

Provided by Taste of Home

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients: 8

12 large eggs
1-1/2 cups sugar
1/2 teaspoon salt
8 cups whole milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream
Additional nutmeg, optional
Calories 411 calories
Fat25g fat (14g saturated fat)
Cholesterol247mg cholesterol
Sodium251mg sodium
Carbohydrate35g carbohydrate (35g sugars
Fiber0 fiber)
Protein13g protein.

Steps:

  • In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl., Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours. , To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.


EGGNOG ICE CREAM



Eggnog Ice Cream image

Recipe From foodnetwork.com

Provided by Alton Brown

Categories     dessert

Time 10h25m

Yield 1 quart

Number Of Ingredients: 6

4 egg yolks
1/3 cup sugar
1 pint whole milk
1 cup heavy cream
1 teaspoon freshly grated nutmeg
3 ounces bourbon

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.




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