The spicy, eggy flavors of eggnog have been a part of American Christmas traditions for at least two centuries.
4 cups, for 8 servings
Active Time: 20 minutes |
Total Time: 3 hours (including 2 hours chilling time)
1 tablespoon brandy, or rum
2 teaspoons pure vanilla extract
1 1/2 teaspoons unflavored gelatin
3 cups low-fat milk
2 large egg yolks
1 14-ounce can nonfat sweetened condensed milk
1 teaspoon freshly grated nutmeg
In a small bowl, combine brandy or rum and vanilla; sprinkle in gelatin and set aside to soften.
In a heavy saucepan, heat 1 1/2 cups of the milk over medium heat until steaming. Meanwhile, in a mixing bowl, whisk egg yolks and sweetened condensed milk.
Gradually pour the hot milk into the condensed milk/egg yolk mixture, whisking until blended. Return the mixture to the saucepan and cook, stirring with a wooden spoon, until the custard coats the back of the spoon lightly, 3 to 5 minutes. Do not overcook or boil, or the custard will curdle.
Strain the custard into a clean bowl. Add the softened gelatin mixture and whisk until it has melted. Whisk in nutmeg and the remaining 1 1/2 cups cold milk. Cover and refrigerate until well chilled, about 2 hours.
Pour into an ice cream maker and freeze according to manufacturer’s directions. If necessary, place the ice cream in the freezer to firm up before serving.
Per serving :
7 g Fat;
4 g Sat;
2 g Mono;
76 mg Cholesterol;
32 g Carbohydrates;
8 g Protein;
0 g Fiber;
113 mg Sodium;
192 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 other carbohydrate, 1 1/2 fat
Tips & Notes
Make Ahead Tip: Freeze for up to 4 days. If the ice cream becomes very hard in the freezer, soften it in the refrigerator for about 30 minutes before scooping.