Eggnog Ice Cream
Rich and creamy ice cream spiced with the flavors of eggnog, topped with gingersnap cookie crumbles. Perfect for the holidays!
When it comes to eggnog it seems that people fall into two camps— those that love it, and those that don’t. To which do you belong? I’m an eggnog lover. Growing up it was a very special treat during the holiday. We diluted it with sprite or 7-up, something I’ve since realized is a little unusual, and it was delicious. I still enjoy a little eggnog over the holidays, although now I tend to dilute it with something a little more grown up like brandy or bourbon.
Mmmm, I could go for one right now. So what if it’s only nine o’clock in the morning.
I tend to not go overboard with the eggnog because, well, it’s got a lot of calories. It’s smooth and rich and creamy for a reason. The best part about turning eggnog into ice cream? You expect ice cream to be deliciously bad for you, it’s firmly in the dessert category. And for some reason that makes me feel better.
Today is the first day of winter and for most of us it’s cold and dark outside. Ice cream seems like an unlikely treat to reach for this time of year, and in a way I guess it is. But each bite is filled with the warm flavors of the season.
There’s no eggnog in this recipe, instead you make your own from milk, cream, and a whole lot of egg yolks. A little sugar sweetens it up. Nutmeg gives the ice cream it’s seasonal spice, which is enhanced by a splash of brandy and rum.
Topped with a handful of gingersnap crumbles for an added fun crunch, this makes a fun and different holiday treat!
Eggnog Ice Cream
- 1 cup whole milk
- ⅔ cup granulated sugar
- 6 egg yolks
- pinch of salt
- 2 cups heavy cream
- 1 teaspoon ground nutmeg
- 2 tablespoons dark rum
- 1 tablespoons brandy
- 2 ½ teaspoon vanilla extract
- Gingersnap crumbles , recipe below
Gingersnap cookie crumbles:
- 1 cup crushed gingersnap cookies
- 2 tablespoons butter
- Combine the whole milk, sugar, and salt in a medium saucepan. Warm over medium heat , stirring occasionally. Pour the cream into a large bowl and set a mesh strainer over the top.
- Meanwhile whisk the egg yolks together in another bowl. When the milk is has scalded (bubbles appear around the edges), slowly add it to the egg yolks a few tablespoons at a time to start out, while whisking constantly. Return the mixture back to the heat and cook until it coats the back of a spoon, stirring constantly.
- Pour the mixture through the strainer into the cream. Add the vanilla, rum, and brandy. Chill completely.
- Freeze according to your ice cream machine's manufacturer's instructions.
To make the gingersnap cookie crumbles:
- Mix together and toast in a 350°F oven until crispy, stirring often, about 5-8 minutes. Cool, then store in an airtight container. Serve with the eggnog ice cream.