Holidays are all about indulgence, and much of that involves food. In the spirit of pre-New Year’s resolution abandon, here is a recipe for Eggnog Ice Cream.
Cold, light and creamy, this is ideal after a rich meal. I use a fancy ice cream maker I got with Airmile points (Ariete Espressione Gran Gelato), but I think any churn-type maker would do the trick. This recipe makes a generous batch, so depending on your equipment it might require splitting into two churning sessions. I set the machine for about 40 minutes.
- 2 cups of eggnog
- 2 cups of heavy cream
- 1 10-ounce can of sweetened condensed milk
- 1 tsp of vanilla
- 1/2 tsp of nutmeg
I don’t put rum in this because that acts like an antifreeze, which cancels the whole frozen dessert factor.
All you need to do is mix thoroughly (no cooking) and pour into the churn until it’s about two-thirds full. Leaving room allows for a fluffier result. Once the ice cream is done (I look for a solid but not frozen-to-a-brick consistency) transfer to a container and put it in the freezer. Pro-tip: if you’re aiming for a dainty presentation, try using a very small scoop to dish it out. I actually use a melon baller so I can arrange it just so.