Description
Learn how to turn eggnog, a fun Christmas time drink, into eggnog ice cream. With a rich flavour this ice cream is a fun treat.
Ingredients
Units
Scale
- 500ml (2 cups) eggnog
- 250ml (1 cup) heavy (double) cream
- 5g (1 tsp) vanilla paste
- 1g (1/2 tsp) nutmeg
- 1g (1/2 tsp) cinnamon
- 3 egg yolks
- 112g (1/2 cup) caster sugar
- 60 ml (4 tbsp) rum or bourbon
Instructions
- Pour the eggnog, heavy (double) cream, vanilla paste, nutmeg and cinnamon into a pan over medium-low heat. Cook and stir occasionally until the mixture simmers, about 5-10 minutes.
- Meanwhile, place the egg yolks and sugar into a mixing bowl. Whisk until a pale yellow colour and ribbons start to form.
- Remove the eggnog mixture from the heat and slowly combine it with the egg yolk and sugar mix. I suggest ¼ cup at a time, as if you go any faster this may cause the eggs to scramble.
- Once fully combined, pour back into the pot and place onto the stove over a low flame. It is very important to stir continuously as you don’t want it to curdle at this point.
- Continue to heat until the mixture has thicken and reached a nappe consistency (Nappe is a consistency of a liquid or a sauce thick enough to coat your favorite stirring spoon and hold the shape of your finger mark after running it over the spoon)
- Pour the mixture, once it’s achieved the desired nappe texture, into a bowl and place over ice or cold water and continue to stir until the mixture has cooled down.
- Stir through the rum and pour into your ice cream machine and set for an hour. After an hour transfer to a sealable container and place in the freezer for at least 2 hours preferably overnight.
Notes
- If you don't have any bourbon in the kitchen, don't fret! You can always use one of these bourbon substitutes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Freeze
- Cuisine: American