Rich and creamy ice cream spiced with the flavors of eggnog, topped with gingersnap cookie crumbles. Perfect for the holidays!
Course Dessert
Cuisine American
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Freeze Time 2 hourshrs
Total Time 2 hourshrs30 minutesmins
Servings 8(1/2 cup) servings
Calories 434
Author Annalise
Ingredients
1cupwhole milk
⅔cupgranulated sugar
6egg yolks
pinchof salt
2cupsheavy cream
1teaspoonground nutmeg
2tablespoonsdark rum
1tablespoonsbrandy
2 ½teaspoonvanilla extract
Gingersnap crumbles, recipe below
Gingersnap cookie crumbles:
1cupcrushed gingersnap cookies
2tablespoonsbutter
Instructions
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.