Homemade Eggnog Ice Cream – We Heart Local BC

Homemade Eggnog Ice Cream

Homemade Eggnog Ice Cream

Submitted by: By Karen Humphrey for BC Eggs, Adapted from The Perfect Scoop

Cold and creamy, this recipe doesn’t have any eggnog in it but instead you make an ice cream base very similar to eggnog. The difference here is that you cook it, so there is no need to worry about consuming raw eggs. There is some brandy and rum in this recipe to give it that real smooth, eggnoggy flavour but you can leave out the brandy if you wish. I didn’t have any and didn’t want to run to the store, so for me, the rum sufficed. Served with either a sprinkle of freshly grated nutmeg or some shavings of dark chocolate, this is a worthy dessert to try your hand at year round! You do need an ice cream maker for this recipe, but I guarantee you that once you’ve tasted home made ice cream, you’ll never want to go back to store bought.
Servings: makes 1 litre
Time to prepare: 24 hours
Time to cook: about 10 minutes
Ingredients
1 cup whole milk 3.25%
2/3 cup sugar
pinch salt
2 cups whipping cream 33%
6 large egg yolks
1 tsp freshly grated nutmeg, or more to taste
2 tbsp brandy
2 tbsp rum
2 tsp vanilla extract
Directions
1. Measure the whipping cream into a large bowl. Set a metal sieve over the bowl and set aside.
2. In a medium sized saucepan, heat milk, sugar, and salt until steamy.  Whisk the egg yolks together in a medium sized bowl. Add the warm milk gradually, bit by bit, whisking constantly so that the hot liquid doesn’t cook (and then scramble!) the eggs.
3. Once the milk and eggs are completely mixed, pour it back into the pot and warm over medium low heat, stirring constantly with a heat proof spatula, until the mixture is between 170 and 175 F.  Don’t let it get any hotter, or you could end up with scrambled eggs! To test if the mixture is ready without using a thermometer, dip in your spatula, remove it and run your finger along your spatula through the mixture. It should hold a line without running together.
4. Pour the egg mixture through the sieve into the bowl with the cream, stirring well. The cream will cool the custard somewhat. Stir in the nutmeg, brandy, rum, and vanilla. Cover and chill in the fridge overnight.
5. Process the mixture in your ice cream maker as per the manufacturer’s instructions. It will be soft at first, but once you put it back into the freezer for a while it will harden up. Serve with freshly grated nutmeg on top, or some dark chocolate shavings.
For more delicious recipes visit www.bcegg.com/recipe

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