Eggnog comes only once a year in my household, and probably for many reasons, mainly the calories! For this past Christmas, I purchased a quart of eggnog, with the intent of pouring a couple of glasses, doused with a bit of dark rum, for the ladies. I knew that I would have plenty of eggnog left over, and I had the perfect dessert idea for my post Christmas feast. Eggnog ice cream.
I was so grateful to have received an ice cream maker as a gift from my wife this past summer. Trust me, I have made about a half dozen varieties of ice cream, of which, have yielded nothing but fantastic results. So what could go wrong with making eggnog ice cream right? This simple recipe is a perfect use of eggnog, letting none of it go to waste.
- 1 cup of whole milk, cold
- 3/4 cup of white sugar
- 2 cups of eggnog, cold
- 1/2 cup of dark rum, optional
- 1 tbsp unsalted butter, optional
Freeze the bowl, it is very important that it is completely frozen. Begin by adding the milk and sugar to a mixing bowl, and do just that, mix with a whisk until all of the sugar dissolves. Add in the eggnog, and mix. Assemble your ice cream maker, and turn it on, adding in your mixture.
Let the mixer spin for at least 30 minutes, just until it starts to come together. Remove the items from the ice cream bowl, and place in the freezer, covered until you are ready to serve.
When you are ready to serve, either scoop and serve, or drizzle some of the rum syrup over the top, making it even more special for the adults. To make the syrup, add the rum and butter to a sauce pan, and let it simmer for about 10 minutes. Simply drizzle over the eggnog ice cream.
If you love eggnog, you are going to love this ice cream. Enjoy, and Happy New Year!