Ice Cream Eggnog Recipes

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.

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.

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.

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.

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

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.