Eggnog Recipe Using Ice Cream

Cover surface with plastic wrap and seal.

Eggnog recipe using ice cream. 2 tbsp cinnamon 1 tbsp freslhy ground nutmeg. 2 1 2 gallons vanilla ice cream allow to completely melt in their containers and then pour into a large bowl. Combine all indients and chill for a couple of hours.

Add the cloves nutmeg cinnamon and a pinch of salt and heat until steamy but not boiling. Step 1 infuse milk and cream with spices. Pick out the whole cloves and discard.

To serve pour into a punch bowl scoop 1 2 quart ice cream on top and sprinkle with nutmeg. Whisk the whole milk into the mixture until well combined. Pour quart of eggnog inside.

Cook stirring frequently until the mixture is thick enough to coat the back of a wooden spoon. The long version of the explanation is that the philadelphia method uses no eggs and doesn t have a cooked custard base for the ice cream. This particular eggnog ice cream is made using the philadelphia or 5 minute method.

Remove lid and flip carton of ice cream into punch bowl. About 8 to 10 minutes. Stir the sugar into the milk cream base until the sugar dissolves.

Put the 1 cup of milk and 1 cup of the cream into a heavy saucepan 2 quart. How about just plain old enter eggnog ice cream. Pour the mixture into an ice cream maker and freeze according to manufacturer s directions until it reaches soft serve consistency.