thepioneerwoman
Eggnog Ice Cream
Eggnog ice cream combines the warmth of nutmeg, the gorgeous flecks of vanilla, and the robust flavor of spiced rum into a velvety Christmas dessert recipe.
👥 2 Servings⏱️ Prep & Cook: 10h 30m⏳ Prep: 30 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
- ●pot
- ●bowl
- ●strainer
- ●whisk
- ●spatula
📝 Preparation Steps
1
In a medium saucepan, combine the heavy cream, milk, sugar, nutmeg, and salt. Place over medium heat, and stir frequently, just until the sugar is dissolved and the mixture is steaming (do not boil). Remove from the heat.
2
Meanwhile, in a medium bowl, whisk together the egg yolks. Remove 1/3 cup of the warm cream mixture from the pot. While whisking the yolks constantly, slowly drizzle the cream into the eggs to temper. Transfer the warmed egg mixture to the pot with the remaining cream mixture, whisking well to combine. Return the pot to medium heat, stirring frequently with a rubber spatula to scrape the bottom and corners of the pan, until the mixture thickens enough to coat the back of the spoon (on a thermometer, the temperature should be between 160°F to 180°F). Immediately pour the mixture through a mesh strainer into a large bowl and set the bowl over a bowl of ice water. Stir to cool the mixture.
large egg yolks9
3
Add the rum and vanilla, and stir until the mixture is at room temperature. Cover and refrigerate the ice cream base for ⏱️ 4 hours until cold, or overnight.
4
Transfer the ice cream base to an ice cream maker and freeze according to the manufacturer's instructions, until thickened to the texture of soft serve.
5
You can eat this directly from the machine, like soft serve, or transfer it to a container. Grate more fresh nutmeg over the top. Wrap the container in plastic wrap and freeze for at least ⏱️ 6 hours, or up to ⏱️ 48 hours, for the best texture and scoop-ability.
Nutrition Facts
calories
1597 Calories
fat Content
111 g
fiber Content
0 g
sugar Content
114 g
sodium Content
427 mg
protein Content
24 g
trans Fat Content
3 g
cholesterol Content
1107 mg
carbohydrate Content
117 g
saturated Fat Content
65 g
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