Eggnog Ice Cream
From EatingWell: November/December 1996
The spicy, eggy flavors of eggnog have been a part of American Christmas traditions for at least two centuries.
- 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.
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.
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.
Carbohydrate Servings: 2
Exchanges: 2 other carbohydrate, 1 1/2 fat
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- Type of Dish
- Desserts, frozen
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Main Ingredient
- Preparation/ Technique
- Ice Cream Maker
- November/December 1996