I hope you all are recovering from your Thanksgiving food coma. I had a great vacation visiting family on the Oregon Coast. We had a lot of family that gathered for the holiday and we churned out a bunch of amazing food. I contributed a few quiches, an appetizer (I accidentally grabbed a can of jalapenos instead of green chilies for the onion dip- whoa it was intense, luckily my family is tough and they still cleaned the pan!), some desserts and of course a big pan of sweet potato casserole.
Now that Thanksgiving is over I’m excited to start moving towards some Christmas baking projects. I have my eye on a few new cookie recipes that I’m looking forward to experimenting with. First though, is eggnog ice cream. When I got my ice cream maker this summer eggnog ice cream is one of the first flavors I wanted to try out. Surprisingly, there aren’t many eggnog ice cream recipes out there that actually include eggnog, most of them just use the same spice profile. I’m sure they’re good too, but I wanted to use the real stuff. This ice cream is incredibly creamy and the eggnog flavor really shines through.
In my experience, eggnog can vary pretty significantly from brand to brand. I used Organic Valley Eggnog for this recipe and was thrilled with how it turned out. If you can’t find the Organic Valley brand then I would recommend using another high quality brand.
- 2 cups eggnog, I recommend Organic Valley
- ⅔ cup granulated sugar
- Pinch of salt
- ½ tsp. nutmeg
- 5 egg yolks
- 1 cups heavy cream
- 1 tsp. vanilla extract
- Combine the eggnog, sugar, salt and nutmeg in a medium saucepan over medium heat. While that mixture is warming up, separate the eggs and place your egg yolks in a separate bowl. When the eggnog mixture is warm, slowly pour it into the egg yolks, whisking constantly Return that mixture to the pan and cook, stirring constantly until it reaches 170 degrees.
- Pour the cream into a large bowl and place a mesh strainer on top. Pour the eggnog mixture through the strainer and mix into the cream. Stir in the vanilla then cover and place in the refrigerator until completely cool, at least 6 hours.
- Pour into your ice cream maker and churn according to the manufacturer's instructions. Freeze until firm, then serve with an extra sprinkle of nutmeg.