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
ICE CREAM EGGNOG
Steps:
- Place the ice cream, rum, cognac, heavy cream, milk and vanilla in a blender and blend until smooth. Pour into glasses, and top each glass with a scoop of ice cream. Garnish with freshly grated nutmeg and serve immediately.
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.
EGGNOG ICE CREAM
From the Great Big Food Show
Provided by Alton Brown
Categories dessert
Time 4h15m
Yield 1 quart
Number Of Ingredients 7
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 medium heat, combine the milk and heavy cream and bring just to a simmer, stirring occasionally. Decrease the heat to low and temper in the egg mixture. Cook until the mixture just begins to thicken, approximately 5 minutes. Remove from the heat, stir in the nutmeg, bourbon and rum. 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, stirring occasionally. Once chilled, process in an ice cream maker according to the manufacturers' instructions. Place in an airtight container and put in freezer for 2 hours before serving
EGGNOG ICE CREAM
Creamy, nutmeg-spiced Christmas eggnog is one of my favorite holiday treats. Now I've turned this holiday cheer into an easy homemade eggnog ice cream recipe.
Provided by Claudia Fleming
Yield About 1 quart
Number Of Ingredients 10
Steps:
- In a heavy saucepan, bring the milk, 1 cup of the sugar, and the cream to a simmer.
- Meanwhile, whisk together the egg yolks and the remaining ¼ cup of sugar. Remove the milk mixture from the heat and add a little to the egg yolk mixture to warm it, whisking constantly to keep the yolks from curdling. Pour the egg yolk mixture into the hot milk mixture, whisking the milk constantly as you pour.
- Return the custard to the stove and cook it over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about 5 minutes. Remove from the heat and strain it into a bowl. Let cool completely.
- Stir the sherry, brandy, vanilla extract, rum, nutmeg, and salt into the custard. Chill until thoroughly cold, at least 4 hours.
- Freeze in an ice-cream maker according to the manufacturer's instructions.
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
EGGNOG ICE CREAM WITH HOT BUTTERED RUM SAUCE
Why save your ice cream maker for summer? Serve Christmasy scoops featuring the flavor of eggnog and drizzle them with a delectable buttered rum sauce straight from the stovetop. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 quarts (1 cup sauce).
Number Of Ingredients 13
Steps:
- In a small bowl, whisk egg yolks and sugar; set aside. In a large heavy saucepan, combine the cream and milk. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean., Heat cream mixture until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg mixture. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture is thickened and coats the back of a spoon., Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in rum and nutmeg. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Discard vanilla bean. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving., For sauce, in a small saucepan, melt butter over medium heat. Stir in brown sugar, cream and corn syrup; cook and stir until sugar is dissolved. Remove from the heat; stir in rum. Serve with ice cream.
Nutrition Facts :
ICE CREAM EGGNOG
Here's a festive eggnog for the holidays-get to it quickly before the ice cream melts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- In a blender, combine 1 quart ice cream, half-and-half, Bourbon, orange liqueur, and orange zest. Blend until smooth. To serve, pour into a punch bowl, scoop 1/2 quart ice cream on top, and sprinkle with nutmeg.
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