Ice Cream Eggnog Punch Recipes

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PEPPERMINT EGGNOG PUNCH

This punch is so delicious, I sometimes make a batch without the rum because the kids enjoy it as much as the adults!

Provided by NJMOM

Categories     Drinks Recipes     Cocktail Recipes     Rum Drinks Recipes

Time 10m

Yield 16

Number Of Ingredients 5



Peppermint Eggnog Punch image

Steps:

  • Set aside 2 or 3 round scoops of ice cream in the freezer for garnish. Stir remaining ice cream until softened. Gradually stir in eggnog and rum. Transfer to a punch bowl, and stir in ginger ale. Hang candy canes around the edge of the punchbowl. Float reserved ice cream scoops on top, and serve immediately.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 65.1 g, Cholesterol 52 mg, Fat 8.4 g, Protein 3.6 g, SaturatedFat 5.1 g, Sodium 87.4 mg, Sugar 45.1 g

1 quart peppermint ice cream
1 quart eggnog
4 (12 fluid ounce) cans or bottles ginger ale, chilled
1 cup rum
24 small peppermint candy canes for garnish

EGGNOG PUNCH

Lemon-lime soda gives this rich beverage a delicate flavor. Even people who don't care for eggnog won't be able to resist a creamy glassful. It's a hit at our Christmas parties. -Lorrie Sexauer, DeSoto, Texas

Provided by Taste of Home

Time 25m

Yield about 4 quarts.

Number Of Ingredients 9



Eggnog Punch image

Steps:

  • In a saucepan, combine 2 cups half-and-half cream, eggs and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat a metal spoon, about 9 minutes. Remove from the heat; stir in vanilla, nutmeg if desired and remaining half-and-half. Cover and refrigerate for at least 3 hours., Pour into a punch bowl. Stir in whipping cream and soda. Top with scoops of ice cream and sprinkle with cherries. Serve immediately.

Nutrition Facts : Calories 453 calories, Fat 34g fat (21g saturated fat), Cholesterol 206mg cholesterol, Sodium 117mg sodium, Carbohydrate 30g carbohydrate (27g sugars, Fiber 0 fiber), Protein 7g protein.

4 cups half-and-half cream, divided
6 large eggs, lightly beaten
1/2 cup sugar
3 teaspoons vanilla extract
1/2 teaspoon ground nutmeg, optional
4 cups heavy whipping cream
6 to 8 cups lemon-lime soda, chilled
1 quart vanilla ice cream
1/2 cup chopped maraschino cherries

EGGNOG PUNCH

Got this recipe from my daughter several years ago. It's always a hit with kids and adults during the holidays. Very simple and easy.

Provided by lazyme

Categories     Punch Beverage

Time 10m

Yield 20 serving(s)

Number Of Ingredients 4



Eggnog Punch image

Steps:

  • Combine eggnog and softened ice cream in punch bowl. Slowly add chilled 7-up.
  • Dust lightly with nutmeg.

Nutrition Facts : Calories 117, Fat 5.4, SaturatedFat 3.2, Cholesterol 36.3, Sodium 43.3, Carbohydrate 15.2, Fiber 0.1, Sugar 11.7, Protein 2.5

1 quart eggnog
1 pint vanilla ice cream
1 (1 quart) bottle 7-up
1 pinch nutmeg

ICE CREAM EGGNOG PUNCH

Serve this in a large bowl or completely prepare and pour into tall glasses, place a cinnamon stick in each glass then sprinkle each glass with nutmeg. This should give you about 16 (8-ounce) servings

Provided by Kittencalrecipezazz

Categories     Punch Beverage

Time 15m

Yield 16 serving(s)

Number Of Ingredients 10



Ice Cream Eggnog Punch image

Steps:

  • In a large bowl whisk eggs until frothy.
  • Mix in orange and lemon juice, sugar, cinnamon, ginger and cloves.
  • Spoon the ice cream into a large punch bowl; stir in the egg mixture until combined.
  • Chill if not serving right away.
  • Just before serving pour in the ginger ale.
  • Sprinkle the top with nutmeg.
  • Delicious!

Nutrition Facts : Calories 214.3, Fat 9, SaturatedFat 5.2, Cholesterol 71.3, Sodium 75.7, Carbohydrate 30.8, Fiber 0.7, Sugar 27.5, Protein 4.2

3 large eggs
1 quart orange juice
1/4 cup lemon juice
2 tablespoons sugar (can use more sugar for a sweeter taste, but remember the ice cream is sweet!)
1/4 teaspoon cinnamon
1/8 teaspoon ginger powder
1 pinch clove
2 quarts vanilla ice cream, slightly softened
1 quart ginger ale
nutmeg, for sprinkling

EGGNOG ICE CREAM

If you need to liven things up around your holiday table, this tipsy ice cream will do the trick. Warm apple crisp, cranberry upside-down cake, or the ever-popular pumpkin pie-all are improved with a sidecar of this frozen version of eggnog. This will definitely make those obligatory family get-togethers a bit less traumatic...which I offer on very good authority. The simplest way to measure freshly grated nutmeg, which is the only kind you should use, is to fold a sheet of paper in half, reopen it, and grate the nutmeg over the paper. Then fold the paper again to direct the nutmeg into the measuring spoon.

Yield makes about 1 quart (1 liter)

Number Of Ingredients 9



Eggnog Ice Cream image

Steps:

  • Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.
  • In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  • Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Mix in the nutmeg, brandy, rum, and vanilla and stir until cool over an ice bath.
  • Chill the mixture thoroughly in the refrigerator. Once the mixture is cold, taste it, and grate in more fresh nutmeg if you wish. Freeze in your ice cream maker according to the manufacturer's instructions.
  • Make Eggnog Ice Cream Cups by serving scoops of Eggnog Ice Cream in punch cups, drizzled with Whiskey Caramel Sauce (page 175) and dusted with freshly grated nutmeg.

1 cup (250 ml) whole milk
2/3 cup (130 g) sugar
Pinch of salt
2 cups (500 ml) heavy cream
6 large egg yolks
1 teaspoon freshly grated nutmeg, or more to taste
2 tablespoons brandy
2 tablespoons dark rum
2 teaspoons vanilla extract

CREAMY EGGNOG PUNCH WITH SPICED RUM

Make and share this Creamy Eggnog Punch With Spiced Rum recipe from Food.com.

Provided by Rita1652

Categories     Punch Beverage

Time 10m

Yield 1 1/2 gallons, 35 serving(s)

Number Of Ingredients 10



Creamy Eggnog Punch With Spiced Rum image

Steps:

  • Scoop ice cream into a punch bowl.
  • Pour eggnog over ice cream, and sprinkle with nutmeg and cinnamon; stir in whipped topping.
  • To each glass add a shot of rum, then eggnog, one cinnamon stick, top with a couple of drops of grenadine and a cherry.
  • Serve immediately.
  • Stir, as needed.

1 gallon eggnog ice cream or 1 gallon vanilla ice cream
1/2 gallon eggnog
1 teaspoon ground nutmeg
1 -2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 (16 ounce) container frozen whipped topping, thawed
spiced rum (optional)
cinnamon stick
grenadine
cherries

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