Eggnog Ice Cream
Posted December 17, 2009on:
Eggnog is such a rich and uniquely Christmassy flavor that it really just begs to be turned into an ice cream flavor. Even as a drink, it’s practically an ice cream base already with its copious amounts of cream and egg yolks. And the flavors of nutmeg, rum, bourbon, and vanilla encased in a rich yellow custard were even more delicious in ice cream form. Try it alone or on top of a wide variety of holiday cakes and pies and you’ll be sure to impress guests with this twist on a classic!
I know that looks like a lot of egg yolks, but it is Eggnog Ice Cream right? You really need a few extra yolks to give it that unmistakable rich, custardy eggnog flavor. You’ll have quite a few egg whites left over, but I usually put them to good use and make an angel food cake. Which actually would taste great with a scoop of Eggnog Ice Cream on top!
I’ve talked about this before, but whenever possible it always make a big difference to grind your own fresh spices. I think we all tend to think that spices can’t ever go bad, but they can. And if you’re spices have been there years, they are probably stale at best and rancid at worst. And with a spice grinder it’s just seconds to some amazing flavor! In regards to the liqueurs in this recipe, I used dark rum and bourbon, but feel free to switch them out if you’d like. I looked at many different recipes when I decided to make this flavor and every recipe was different. Some of the most common liqueur’s used were rum, bourbon, brandy, and even grand marnier and anisette.
This was a really rich and complex Christmas treat that my whole family loved. It really did taste just like eggnog, except better. Pretty much anything turned into an ice cream is better, come to think of it! Merry Christmas!
Eggnog Ice Cream Recipe
2 cups heavy cream
1 1/4 cups whole milk
2/3 cup sugar
7 large egg yolks
pinch of salt
1 teaspoon freshly ground nutmeg
1 teaspoon vanilla extract
2 tablespoons bourbon
2 tablespoons dark rum
1.) Combine milk and heavy cream in a medium saucepan and set over medium heat. Heat until bubbles appear near the rim of the saucepan and steam begins to rinse, but do not let it boil.
2.) Meanwhile whisk the egg yolks together in a large bowl and gradually add the sugar. Whisk the mixture until the yolks look fluffy and turn a pale yellow color.
3.) All the while whisking the egg yolk mixture, slowly and gradually add milk mixture and when fully emulsified, pour the mixture back into the medium saucepan. Over low heat constantly mix the base with a spatula or wooden spoon until it thickens slightly and can coat the back of a wooden spoon, about 5-6 minutes.
4.) Immediately remove from heat and transfer to a large bowl. Add the pinch of salt, nutmeg, vanilla extract and liqueurs and refrigerate 4 hours to overnight. Freeze according to your ice cream machine’s instructions.
Make it a sundae!
I think that this ice cream would taste fabulous with a bourbon-caramel sauce drizzled over the top. Add plenty of toasted pecans and whipped cream!