Eggnog Ice Cream Recipe From Scratch

Cook stirring frequently until the mixture is thick enough to coat the back of a wooden spoon.

Eggnog ice cream recipe from scratch. You can use the directions in the original recipe or the way i have done below. Whisk the whole milk into the mixture until well combined. Transfer the mixture to a large saucepan and set over medium heat.

Serve topped with grated nutmeg. Remove from heat and stir in the ground nutmeg and cinnamon. Pour the mixture into an ice cream maker and freeze according to manufacturer s directions until it reaches soft serve consistency.

Place the pot over a large bowl filled with ice water and let cool stirring occasionally until chilled 20 to 30 minutes. Vanilla extract 1 4 tsp. If you do not have ice cream maker or just want a product closer to premium ice cream 3 cups prepared eggnog commercial or homemade cooked custard based eggnog no egg whites 1 cup heavy cream tblspoon corn syrup will keep ice crystals small 3 tblspoon bourbon will also keep mixture from freezing so solid you can not get it out of container.

Eggnog ice cream makes 1 quart ingredients. Start by whisking together eggs sugar and salt in a heavy saucepan before adding half of the milk 4 cups. Stir in rum bourbon or cognac and remaining 2 cups milk.

Stir often until mixture reaches a bare simmer. Transfer ice cream to a one or two quart lidded plastic container. Salt 1 3 cup pinnacle whipped vodka.

4 egg yolks 3 4 cup sugar 2 1 2 cups half and half 1 2 cup vanilla oat milk 1 tsp. Place the mixture on the stove over low heat and cook until a thermometer reads 160 170. Whisk the egg yolks and sugar together in a medium bowl until light and creamy.