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Haha my mom just mentioned this a few minutes ago. I could just hear the Egg Nog Ice Cream calling my name right now
I think I may try this with ready bought eggnog and just follow my regular vanilla ice cream recipe but with eggnog instead of whole milk. And rum flavour instead of vanilla. Think that should work?
pst…freezing ice cream with liquid nitrogen
would allow you to add alcohol during this step, if you are so inclined
If you want to add more spirit but scared it won’t freeze, just heat the spirit beforehand so the alcohol evaporates away leaving the spirit flavour only.
Also, if the ice cream is too hard, increase the sugar. I also suspect that if you added corn syrup instead of extra sugar that would decrease the excess ice. I’ll test this theory once I get my ice cream machine back off my mother!
Is there something I could add that’s non-alcoholic that would server the same purpose (IE.. anti-freeze)?
Perhaps, corn syrup. Try 2 Tbsp. No idea how it will taste with ice cream, but it works with sorbet. ~Elise
Re: ingredient #7, the 2/3 C sugar; I assume it’s added at step 4 or 5?
Or did I manage to overlook that…
Yikes! I hate it when I forget to write an obvious step. Add the sugar in step one. I’ve adjusted the recipe. Thanks for pointing it out! ~Elise
I tried making ice cream out of store bought eggnog last year, and it was only partially successful. Straight out of the machine, it was wonderful, like soft serve. But after a few hours in the freezer, the ice cream became very icy and no longer appetizing.
The iciness comes from both the lack of alcohol and the lack of egg yolks. A couple Tbps of rum will help. And one could try creating more of a custard base by adding a few (tempered and then heated until thick) egg yolks. ~Elise
Yummo! Will definately be making this in the next few days; my kids (there are 4 of them from 25, down to 16) don’t ever remember me making ice cream and I have promised myself they will get some homeade ice cream before returning to college! I used to make a coffee ice cream w/rum (which I am still planning on making), in addition, I just have to try the Egg Nog for my 2nd eldest son who has a love for Egg Nog! I can’t wait to try it!
So if you used store-bought egg nog, how would you alter your recipe? Sounds delicious.
I might try just churning the egg nog as is, with 2 Tbsp of rum added to it. ~Elise
I have made eggnog ice cream several years in a row and it’s always a hit. One tip is not to use a double boiler or else the custard step takes forever.
This looks and sounds so good. Every year I say I’m going to make eggnog ice cream, then I get sucked into buying our favorite Turkey Hill eggnog ice cream, which is still very good. The ice cream is all gone, but we still have nog in the frig, so I might be tempted!
This sounds delicious…for years now I had been stopping myself from buying this $20 Panasonic Ice Cream Maker that looked absolutely perfect. No freezing of parts and salting ice or anything like that. Just pop in batteries and toss it in the freezer. Come back in a few hours and it’s spun and frozen to perfection according to all the reviews on Amazon. You just breifly put me back on to the idea as my diet back in the day said Absolutely NOT! However it doesn’t look like they sell it and I’m not buying the other style I’ve used in the past. Maybe it’s for the best I can’t make this ice cream. Or maybe I’m just ranting to see if another poster knows of a similar unit. Damn subconscious.
I worked at an ice cream store in Boston that makes eggnog ice cream as a December flavor. They also make coquito ice cream. (Coquito is a Puerto Rican drink with egg yolks, coconut and rum.) These are both very popular flavors. Yum!
Egg yolks, coconut, and rum? Sign me up! ~Elise
This is awesome. I add the bourbon or rum to a caramel sauce for the top so no worries about it not freezing. Best of both worlds..
Oooo, love that idea. ~Elise