Welcome to December! Hope everyone had a wonderful Thanksgiving; I certainly enjoyed my four days of freedom. Lots of baking and craft projects, running and hiking, and maybe a couple of chores off the never-ending list.
I decided to start off the month with a delightfully seasonal item: eggnog ice cream. I actually “invented” this recipe last year but never got a chance to post it, so I’m sharing it with you now. It tastes exactly as you’d expect, like extra thick and creamy eggnog. Even by ice cream recipe standards it’s a super easy one with a super delicious outcome.
Smooth texture and the eggnog flavor we all know and love (I’m assuming, otherwise you’d probably have stopped reading by now) join together in a slightly non-traditional dessert for the cold months. Personally I eat ice cream all year round, so if you’re like me this is a fantastic option to get your eggnog fix.
If you’re a fan of alcoholic eggnog (I’m not, but to each their own) this recipe can easily incorporate that preference by adding a little White Christmas liqueur (or whatever you like) to the mix. Top with freshly grated nutmeg (or a sprinkle of the ground stuff) for a little extra flair.
Eggnog Ice Cream
Makes about 1.5 quarts
Ingredients
2 cups full-fat eggnog (it’s the holidays, live it up!)
1 cup heavy cream
1/2 cup sugar
1/2 tsp nutmeg
1-2 oz White Christmas liqueur (optional)
Directions
- Whisk together all ingredients until completely combined; refrigerate overnight.
- Place a glass, lidded bowl in the freezer.
- Freeze eggnog mixture according to your ice cream maker’s directions.
- Pour directly into chilled bowl, then return to freezer to chill at least another 4 hours, or overnight.
- Serve with a dash of freshly grated nutmeg, if desired.
Baking Bytes 