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Eggnog Ice Cream

http://www.eatingwell.com/recipes/eggnog_ice_cream.html

From EatingWell:  November/December 1996

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)

Ingredients

Preparation

  1. In a small bowl, combine brandy or rum and vanilla; sprinkle in gelatin and set aside to soften.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Per serving : 231 Calories; 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