Eggnog Ice Cream

This luxurious Eggnog Ice Cream captures the essence of the holidays in every scoop. Blending a velvety custard base of milk, cream, and egg yolks with aromatic nutmeg, rum, and brandy, it offers a sophisticated twist on the classic drink. The texture is incredibly smooth and indulgent, perfect for chilly winter evenings or festive celebrations. While it requires some time to chill and freeze, the result is a decadent treat that feels homemade and comforting. Serve it plain for pure flavor or garnish with extra grated nutmeg. It&# 226;ÂÂs an elegant yet simple dessert that brings warmth and nostalgia to your table.

Cooking Method: Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 10

Calories: 957.5

Dietary: Gluten-free, Vegetarian

Description

This luxurious Eggnog Ice Cream captures the essence of the holidays in every scoop. Blending a velvety custard base of milk, cream, and egg yolks with aromatic nutmeg, rum, and brandy, it offers a sophisticated twist on the classic drink. The texture is incredibly smooth and indulgent, perfect for chilly winter evenings or festive celebrations. While it requires some time to chill and freeze, the result is a decadent treat that feels homemade and comforting. Serve it plain for pure flavor or garnish with extra grated nutmeg. It&# 226;ÂÂs an elegant yet simple dessert that brings warmth and nostalgia to your table.

Ingredients

2 cup Milk
2 cup Cream
2 teaspoon Vanilla essence
7 Large Egg yolks
3/4 cup Sugar
1/2 teaspoon Freshly grated nutmeg
2 tablespoon Rum
2 tablespoon Brandy

Directions

1
In a medium saucepan, combine the milk, cream, and vanilla essence. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer. Do not let it boil vigorously.
2
While the dairy mixture heats, whisk the egg yolks and sugar in a large bowl until the mixture is pale, thick, and slightly fluffy.
3
Slowly pour the hot milk and cream mixture into the egg yolk mixture in a thin, steady stream, whisking constantly to temper the eggs and prevent curdling.
4
Pour the combined custard back into the saucepan. Cook over low to medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon.
5
Remove the custard from the heat and immediately strain it through a fine-mesh sieve into a clean bowl to ensure a silky smooth texture.
6
Stir in the brandy, rum, and 1/2 teaspoon of freshly grated nutmeg. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
7
Refrigerate the custard for at least 4 hours, or preferably overnight, until completely chilled.
8
Pour the chilled custard into your ice cream maker and freeze according to the manufacturer's instructions until it reaches a soft-serve consistency.
9
Transfer the ice cream to an airtight container. If desired, fold in additional mix-ins like chopped almonds or chocolate.
10
Cover and freeze for at least 2 hours until firm enough to scoop. Garnish with extra grated nutmeg before serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 957.5kcal

% Daily Value *
Total Fat 67.9g105%
Saturated Fat 33.8g169%
Cholesterol 1079.4mg360%
Sodium 110.0mg5%
Total Carbohydrate 57.8g20%
Dietary Fiber 0.1g1%
Sugars 57.2g
Protein 20.6g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggnog, ice cream, custard, rum, brandy, nutmeg, vanilla, christmas, holiday, winter, dessert, frozen, cream, milk, eggs, indulgent, spiced, rich, smooth, festive

Read it online: https://www.chefs-mate.com/recipe/eggnog-ice-cream/