EGGNOG ICE CREAM
Steps:
- In the bowl of a stand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Set aside.
- In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator. Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees F, approximately 4 to 6 hours.
- Once chilled, process in an ice cream maker according to the manufacturer's instructions. Serve as is for soft-serve, or place in an airtight container and put in the freezer for 2 to 4 hours for traditional ice cream.
HOMEMADE EGGNOG ICE CREAM PARFAITS
We layered whipped cream filling with Cinnamon Toast Crunch and chopped cherries for a sweet and tempting ice cream parfait.
Provided by Arlene Cummings
Categories Dessert
Time 5h20m
Yield 12
Number Of Ingredients 9
Steps:
- Reserve 12 whole cherries for garnish. Chop remaining cherries; set aside.
- In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
- In large bowl, stir together condensed milk, cinnamon, nutmeg, rum extract and vanilla. Fold in whipped cream until combined.
- To make each parfait in jelly jar or glass, layer about 1 tablespoon cereal, about 1/4 cup cream mixture, some of the chopped cherries, another tablespoon cereal and a layer of cream mixture. Sprinkle top with cereal; top with 1 reserved whole cherry.
- Cover; freeze at least 5 to 6 hours before serving.
Nutrition Facts : ServingSize 1 Serving
HOMEMADE DECADENT EGGNOG
This recipe was given to me a long time ago and it still serves as the best homemade egg nog ever tasted hands down. This is great for Christmas or holiday parties. Liquor is part of the ingredients (I have not made it without liquor), but the liquor does not overpower the egg nog taste you are looking for.
Provided by FitChef2B
Categories Beverages
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, beat egg whites until almost stiff.
- Add sugar gradually to egg whites until stiff (wash beaters!).
- In another bowl, beat whipping cream until stiff.
- In a third bowl, beat egg yolks until thick.
- Stir in liqueur and ice cream. Beat on low speed until just smooth.
- Pour mixture into a punch bowl or into a pitcher.
- Fold in egg whites, then fold in whipped cream.
- Sprinkle with nutmeg for taste.
Nutrition Facts : Calories 412, Fat 25.4, SaturatedFat 14.8, Cholesterol 211.1, Sodium 94.9, Carbohydrate 26.8, Fiber 0.3, Sugar 24.4, Protein 6.3
NO-COOK EGGNOG ICE CREAM
A super easy, almost too easy, very rich ice cream machine recipe for the holidays.
Provided by CHRISTYGOBAR
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 2h55m
Yield 10
Number Of Ingredients 4
Steps:
- Mix eggnog, heavy cream, condensed milk, and vanilla in a large bowl. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 23.5 g, Cholesterol 104.7 mg, Fat 23.8 g, Protein 5.1 g, SaturatedFat 14.8 g, Sodium 81.1 mg, Sugar 19.6 g
EGGNOG ICE CREAM
This recipe is one of Chef Bradley Ogden from Caesers Palace in Las Vegas. It was in the Christmas Day LV Review Journal Newspaper.
Provided by BeckyF
Categories Frozen Desserts
Time P2DT1h30m
Yield 1 quart
Number Of Ingredients 11
Steps:
- Lightly beat egg yolks in a 2-quart, noncorrosive, stainless steel saucepan.
- Add 1 cup of the heavy cream, the half-and-half, the sugar and the salt to the beaten yolks and mix well.
- Add the vanilla bean.
- Set the saucepan over medium heat and stir the custard frequently until it thickens enough to coat the back of a spoon (about 180 degrees).
- Immediately remove the saucepan from the heat and strain the mixture through a fine strainer into a medium bowl and set over ice.
- Add the vanilla extract and nutmeg.
- Add brandy to the saucepan and heat over moderate heat until reduced by half.
- Add the reduced brandy to the custard with the remaining heavy cream and dark rum.
- Stir together.
- Refrigerate for several hours or overnight.
- Freeze in an icecream freezer according to the manufactures directions.
- Makes 1 quart.
Nutrition Facts : Calories 3651.3, Fat 236.4, SaturatedFat 138.7, Cholesterol 2252.1, Sodium 497.3, Carbohydrate 204.9, Sugar 178.3, Protein 36.3
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