Eggnog Ice Cream

Because the alcohol in the bourbon doesn't fully cook off, the ice cream doesn't freeze hard in the churn.

Yield: 8 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 260
  • Calories from fat: 35%
  • Fat: 10.2g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 5.5g
  • Carbohydrate: 31g
  • Fiber: 0.0g
  • Cholesterol: 153mg
  • Iron: 0.4mg
  • Sodium: 61mg
  • Calcium: 152mg

Ingredients

  • 1 3/4 cups half-and-half
  • 2 1/4 cups 2% reduced-fat milk
  • 1 (2-inch) cinnamon stick
  • 1 (5-inch) vanilla bean, split lengthwise
  • 1 cup sugar
  • 1/3 cup bourbon
  • 1/2 teaspoon ground nutmeg
  • 5 large egg yolks
  • Freshly grated nutmeg (optional)

Preparation

  1. 1. Combine first 3 ingredients in a heavy saucepan over medium-high heat. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Heat milk mixture to 180° or until tiny bubbles form around edge (do not boil).
  2. 2. Combine sugar, bourbon, nutmeg, and egg yolks in a bowl, stirring with a whisk. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce heat to medium. Heat mixture to 160°, stirring constantly. Discard vanilla bean and cinnamon stick. Pour mixture into a bowl, and place plastic wrap on surface of custard. Chill thoroughly.
  3. 3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 8 hours or until firm. Garnish with freshly grated nutmeg, if desired.
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