23 December 2011

Eggnog Ice Cream

Eggnog Ice Cream / www.delightfulrepast.com

Eggnog ice cream was coming. It was just a matter of time. Since I finally got an ice cream maker last spring, I've been making ice cream year-round, but trying to be "seasonal" about it. And winter is eggnog season, so there you go.

Be warned, this ice cream is delectable and has the most perfect texture of any ice cream I've ever had, homemade or store-bought (UK: shop bought); it could be addictive! A guest I served it to called it "the best ice cream I've ever had in my life" and wanted to pay me to make a gallon of it for him!

This is the first ice cream recipe I've developed with a custard base, and I'm going to be developing other flavors in the coming months. It will be fun to conduct taste tests comparing cooked and uncooked versions of the same flavor. So stay tuned!

Eggnog Ice Cream / www.delightfulrepast.com

Eggnog Ice Cream

(Makes about 5 cups)

3 large egg yolks
2/3 cup (4.67 ounces/132 grams) sugar
1/8 teaspoon salt
3/4 cup (6 fluid ounces/177 ml) hot milk (I use organic 2%)
3/4 cup (6 fluid ounces/177 ml) cold milk
2 tablespoons (1 fluid ounce/30 ml) brandy or rum, optional
1 teaspoon vanilla
3/4 teaspoon grated nutmeg
1 1/2 cups (12 fluid ounces/355 ml) heavy whipping cream

1 In bottom pan of double boiler, heat an inch of water to a gentle simmer. In top pan of double boiler, whisk together egg yolks, sugar and salt until well blended.

2 Gradually whisk in hot milk and cook over hot but not boiling water, stirring constantly, until mixture thickens and registers between 160 and 170 degrees* (but do not boil). Just pull a tall stool up to the stove like I do 'cause it's gonna take a while, perhaps 10 minutes.

*Here's where my new Thermapen One Instant Read Thermometer really comes in handy. My old non-digital thermometer was so hard to read, I had to stick my head in the pan to see it; and it was so slow, if I wasn't really careful the custard would curdle (scrambled eggs!) while I was trying to get a reading!

3 Stir in cold milk. Strain custard into a medium bowl (I use a 2-quart glass measure to make pouring into the machine easier); whisk in brandy or rum, vanilla, nutmeg and cream. Cover and refrigerate until well chilled, at least 4 hours or overnight.

4 Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbert Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 20 minutes. Or follow the directions for whichever brand ice cream maker you have. If you have a KitchenAid, you can use their KitchenAid Ice Cream Maker Attachment.

5 Transfer the soft ice cream to a freezer-safe airtight container, and place in freezer for at least 4 hours. Even after days in the freezer, this ice cream was very scoopable and did not need to be left out for 15 minutes before serving.

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Charles said...

Aah, I think it's the dream of everyone who makes ice-cream - to have it "scoopable". My mother made a delicious vanilla ice-cream once. Really tasty, but hard as a rock. We had to eat it in chips :D Beautifully festive ice-cream Jean :)

Jean | DelightfulRepast.com said...

Thanks so much, Charles! Not everyone who reads this will understand what I meant by "scoopable," as you clearly do.

Thomas "Sully" Sullivan said...

There is something unholy about eggnog married to ice cream. Miscegenation? A feral exchange of bodily fluids/flavors? I realize this is a peculiar moral stance for one such as I whose taste buds habitually scurry to the dark side of my mouth, but there you have it. Hypocrisy by the scoop or the gallon. All I can tell you about this "tasteless" reflex of mine is that if it were pumpkin ice cream, it would be worse for the same reasons. Eggnog ice cream conjures up frozen custard, after all, and vanilla – which I love – is only a step down the ladder from the eggnog to pumpkin direction. I shall endeavor to overcome my inhibitions. Bon app├ętit!

Jean | DelightfulRepast.com said...

Sully, what AM I going to do with you! Leave out the nutmeg (and perhaps the brandy) and call it VANILLA! I'd like to be your personal chef for a month!

eatingRD said...

oh my gosh!! This looks heavenly. I am a big fan of frozen custard. The kind that is so rich and creamy and full of fat :) This would definitely be a great treat! I need to break out my ice cream maker. Happy Holidays!!

Jean | DelightfulRepast.com said...

Thank you, RD! Yes, this is a treat that's worth taking a detour from strictly healthy eating for! Hope you like it as much as we do.

Susan J Meyerott, M.S. said...


My Hubby loves Eggnog...and ice cream. Looks like I'm just going to take another trip to the store to pick up ingredients to make a batch of this yummy ice cream for Christmas.

By the way--I tried my new good grips can opener and knife recommended in your kitchen gadget column. Love them both! I plan to recycle the can lids as art...I'll share with you after I make my first one.

Merriest of seasons to you!

Susan J Meyerott

Jean | DelightfulRepast.com said...

Susan, thank you! I'm so glad you liked the items you got. I know I love them, use them every day. Looking forward to seeing what you do with those lids! Hope your husband likes the ice cream as much as mine does.

Susan J Meyerott, M.S. said...


Eggnog ice cream was bit hit! Delicious. I'm going to make another batch tonight. Everyone was very impressed!

Merriest of seasons to you!

Jean | DelightfulRepast.com said...

I'm so glad to hear that! I wish I had the makings for another batch right now!

Dina said...

sounds like a delish idea!

Jean | DelightfulRepast.com said...

Dina, thanks! I hope you'll try it real soon.

creativevoyage said...

gosh that's making me hungry!

Jean | DelightfulRepast.com said...

Thanks, Mary! I love getting creative in the kitchen! Whip up a batch, it's quite easy.

Karen (Back Road Journal) said...

I hope you had a wonderful holiday. The eggnog ice cream sounds delicious. Your photo of the ice cream in that beautiful cup and saucer is perfect.

Jean | DelightfulRepast.com said...

Karen, thanks so much - that beautiful cup and saucer was a gift from a dear friend I think of every time I use it!

Elina (Healthy and Sane) said...

Best ice cream he's ever had? Well that says it all, doesn't it? I want to get paid to make (and EAT!) ice cream ;)

Sippity Sup said...

Egg Nog gone wild! GREG

Jean | DelightfulRepast.com said...

Yes, Elina, if only I could make a living at it! Especially the eating part!

Jean | DelightfulRepast.com said...

Greg, once again I'm going to have to tweet your comment - you're just too cute!

Unknown said...

I can't believe I missed this last week!! I was just talking about making eggnog ice cream - and viola! here's your recipe :)

Jean | DelightfulRepast.com said...

Well, I'm glad you caught up, Jenn! I'm afraid a lot of people are missing stuff this week and last due to the holidays. Hope you'll try it soon and let me know how you liked it.