Yes...you can now have eggnog as an ice cream!
I don't know if you are as excited about that as I am but..... I am pretty dang excited.
I was looking for some interesting Christmas-y ice cream flavors to make for Christmas dinner dessert and this was one that jumped out at me.
It is so creamy and flavorful that it just begs to be eaten with Christmas pudding or mincemeat pie.
PLUS.....it tastes like eggnog!!
I was sceptical at first...I thought the cinnamon would overpower the other flavors.....but, I'm happy to say, I was wrong.
Now...if you are not a fan of eggnog then you may want to keep looking for another ice cream for Christmas. This one won't be for you. I plan on continuing my search for another Christmas ice cream for the rest of the family that doesn't like egg nog. Can you guess who I mean??
*cough* SUE *cough*
*Sigh* I feel sorry for those of you who won't be trying this.... it's sooooo yummy.
Mmmm....it's so good right out of the ice cream machine :)
Eggnog Ice Cream
(Adapted from Simply Recipes - Eggnog Ice Cream)
2 cups heavy whipping cream
1 cup 1/2 & 1/2 cream
4 whole cloves
1 tsp ground nutmeg
1/4 tsp cinnamon
pinch sea salt
2/3 cup white sugar
5 egg yolks
1 tsp vanilla
2 Tbsp rum
Place the 1 cup of 1/2 & 1/2 and 1 cup of the heavy whipping cream into a heavy saucepan. Add the cloves, nutmeg, cinnamon, and salt and heat until steamy but not boiling. Lower the heat to warm, cover, and let steep for at least half an hour.
Pick out the cloves and discard.
Add sugar and stir until it is dissolved.
Put the 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.
Whisk the egg yolks in a medium sized bowl. Slowly pour about half of the heat cream mixture into the egg yolks, whisking constantly do the egg yolks are tempered. (Do this very slowly so the eggs don't curdle)
Scrape the warm egg yolks back into the saucepan. Return the saucepan to the stove over medium heat. Stirring constantly with a wooden spoon, scrape the bottom as you stir, until the mixture thickens and coats the spoon. (About 8 - 10 minutes) You should be able to run your finger across the coating and have the coating not run.
The second this happens the mixture should be removed from heat and poured through the sieve over the ice bath to stop the cooking process.
Pour the custard through the strainer and stir into the cold cream. Stir in the vanilla.
Once initially chilled in the ice bath, chill the mixture thoroughly in the refrigerator.
When it comes time to churn the ice cream: stir in the rum. Then process the mixture in your ice cream maker according to the manufacturer's instructions.
Remove from ice cream maker and store in air tight container.
Mince meat and egg nog - interesting and delicious :)
This is a very thick and custardy ice cream. A decadent treat that is definitely worth the extra prep time. (By the way - if you visit the Simply Recipes Link they have great photos on how to tell when the custard is done)
I know...I know....it's a little odd to be eating ice cream in the winter.
Try it! You'll like it :0)
Okay.....I need some ideas for other Christmas ice cream flavors. Here is a list of what I have come across on the internet / thought of on my own. Please feel free to add to the list!!! Any ideas are welcome.
Christmas Pudding Ice Cream,
Gingerbread Ice Cream,
Hot Chocolate Ice Cream,
Candy Cane Ice Cream