Merry/happy festive season everyone!
It’s the time of year for excess and indulgence, so naturally we all need to make ice cream. And what better flavor to celebrate with than an ice cream based on everybody’s favorite boozy dairy drink?
To get in the holiday spirit, I made eggnog ice cream. I had a ton of egg whites left over, so I quickly whipped up some meringues to serve with the ice cream.
It turned out pretty tasty, so here’s the recipe:
Eggnog Ice Cream
A delicious festive ice cream, perfect for a winter holiday party.
- 8 egg yolks
- 1 cup sugar (225 g)
- 1 pint heavy cream (472 ml)
- 1/3 cup rum (or brown liquor of your choice) (80 ml)
- 1.25 nutmegs
- 2 cups milk
Separate the yolks from the eggs (setting the whites aside). Put the yolks into a large mixing bowl and add the sugar.
Beat the eggs and sugar with a whisk or beater until the mix turns pale (2-4 minutes).
Mix in the cream.
Grate the nutmegs into the mix. I grated 3/4 of one nutmeg and half of another nutmeg, since I didn’t want to grate my knuckles off.
Mix well and add the rum and milk. Keep mixing until smooth.
Your mix is ready. Transfer to your freezer and crank!
Due to the alcohol content, it will take longer than normal to crank, and it probably won’t get as hard as you’re used to. So once the firmness seems to have plateaued, transfer the ice cream to an airtight container in the freezer and let it firm up a couple more hours.
Since you have a bunch of egg whites left over, why not make meringues to serve with the ice cream? I made a double batch of this excellent meringue recipe.