TIPSY EGGNOG ICE CREAM

For those of you who like a little complexity in your eggnog, here is a classy spirit version of eggnog ice cream.

It’s as simple as making the normal eggnog and adding some spirits.

Enjoy the party

Ingredients:

(Makes about a half quart)

1/2 cup + 1 tablespoon whole milk ( 175 mL )

1/3 cup sugar ( 65 grams )

1/2 cup + 1/3 cup heavy cream (200 mL)

3 large egg yolks

tiny pinch of kosher salt

1/4 teaspoon ground nutmeg* (small pinch) (to taste)

1/4 teaspoon ground cinnamon (small pinch) (to taste)

1 teaspoon vanilla or vanilla bean** (5 mL)

1 tablespoon of cognac (brandy) (15 mL)

1 tablespoon dark rum (15 mL)

Bowl of ice water

 *use a light hand with nutmeg

**optional

Tools:

Heavy Bottom Pot or Double boiler (Don’t have a Double Boiler? Don’t worry, just place a medium bowl over the top of a pot with a an inch or two of water simmering in the bottom.)

Whisk

Sieve

Large bowl & smaller bowl (ice bath)

Wooden Spoon or Heat-resistant Spatula

Thermometer*

*Ideal, not essential

Instructions:

1. Fill a large bowl with cold water and ice. (This will become an ice bath for cooling the custard later on.)

2. Set your heavy bottom pot or double boiler over medium high heat. Add the milk, sugar, and salt. Stir until the sugar and salt have melted and the dairy mix begins to steam. 

3. Pour your heavy cream into a medium bowl and set aside. Keep your sieve nearby.

4. Whisk the egg yolks in a medium bowl.  Once it is uniform, add a  tablespoon of the steaming dairy mixture while still whisking. Repeat until you have added 3 - 4 tablespoons of the dairy mixture to the yolks. Add the yolk mixture to the rest of the dairy mixture, stirring continuously with a spatula or wooden spoon, making sure to mix the bottom as well. The custard will be done cooking once the mixture is thick enough to glaze the back of the spoon. Run your finger across the back of the spoon. If the custard remains separated, it is done cooking.

5. Strain the custard into bowl of heavy cream and stir. Stir in the nutmeg, cinnamon, vanilla, brandy, and dark rum.

6. Float the bowl in your ice bath and stir until cool. (5-ish minutes)

7. Refrigerate in an airtight container for at least four hours. Letting it sit even longer, perhaps overnight, is even better.

8. When you are ready to churn, taste your chilled custard to determine if you want to add more nutmeg or cinnamon. Then, follow the instructions of your ice cream maker. Pour your chilled custard into your machine and let it churn until it has the texture you desire.

9. Store the ice cream in a pre-chilled, air-tight container and freeze! 

This Eggnog Ice Cream will keep for about one week.

Notes :

+ Use a light hand when cooking with Nutmeg. Too much nutmeg will make people sick. (My Aunt Anne dropped an entire nutmeg into a recipe once by accident and it did not go well for them) It is also one of those spices that can amplify in strength over time.

+ For an eggnog that everyone (except vegans… sorry) can enjoy (meaning without alcohol), go here!

Great pairings for Eggnog:

Sweet: Cookies, Gingerbread, Breakfast Breads (Pancakes, French Toast, Cinnamon Buns), Cakes (light to rich), Cold Season Baking spices, Bread Pudding, Cranberries, Pecans, Caramel, Chocolate, Speculoos

Savory: Holiday Roasts, Savory Hors d’oeuvres, Pretzels, Popcorn

Beverages: Brandy, Rum, Coffee, Hot Chocolate, Bourbon, Mulled Wine,

Tipsy Eggnog Ice Cream

Laura | December 2018

Prep & Cooking time: 20 minutes

Chilling time: 4 hours

Total time: ~ 4 hours 20 minutes

Servings: Makes about one half quart of ice cream

Level of Skill: Easy

Ingredients:

• 1/2 cup + 1 tablespoon whole milk ( 175 mL )
• 1/3 cup sugar ( 65 grams )
• 1/2 cup + 1/3 cup heavy cream (200 mL)
• 3 large egg yolks
• tiny pinch of kosher salt
• 1/4 teaspoon ground nutmeg* (small pinch) (to taste)
• 1/4 teaspoon ground cinnamon (small pinch) (to taste)
• 1 teaspoon vanilla or vanilla bean (5 mL)
• 1 tablespoon of cognac (brandy) (15 mL)
• 1 tablespoon dark rum (15 mL)

Instructions:

1. Fill a large bowl with cold water and ice. (This will become an ice bath for cooling the custard later on.)

2. Set your heavy bottom pot or double boiler over medium high heat. Add the milk, sugar, and salt. Stir until the sugar and salt have melted and the dairy mix begins to steam.

3. Pour your heavy cream into a medium bowl and set aside. Keep your sieve nearby.

4. Whisk the egg yolks in a medium bowl. Once it is uniform, add a tablespoon of the steaming dairy mixture while still whisking. Repeat until you have added 3 - 4 tablespoons of the dairy mixture to the yolks. Add the yolk mixture to the rest of the dairy mixture, stirring continuously with a spatula or wooden spoon, making sure to mix the bottom as well. The custard will be done cooking once the mixture is thick enough to glaze the back of the spoon. Run your finger across the back of the spoon. If the custard remains separated, it is done cooking.

5. Strain the custard into bowl of heavy cream and stir. Stir in the nutmeg, cinnamon, vanilla, brandy, and dark rum.

6. Float the bowl in your ice bath and stir until cool. (5-ish minutes)

7. Refrigerate in an airtight container for at least four hours. Letting it sit even longer, perhaps overnight, is even better.

8. When you are ready to churn, taste your chilled custard to determine if you want to add more nutmeg or cinnamon. Then, follow the instructions of your ice cream maker. Pour your chilled custard into your machine and let it churn until it has the texture you desire.

9. Store the ice cream in a pre-chilled, air-tight container and freeze!

Nutrition:

(per 1/2 cup serving)

Servings: Four 1/2 cup sized scoops

Fat: 23 grams

Calories: 293

Nutrition estimated by Happyforks.com