So, are you an eggnog lover or hater? I am a big time eggnog lover. I don’t know how much I drank as a kid, but probably a lot more than I’d care to admit. As an adult, I have a little more restraint. Or at least I’d like to think I do. My kids have inherited my love of eggnog, much to their father’s dismay. (If you couldn’t tell, he falls into the eggnog hater category.) I always buy a few half gallons for the kids (and myself, who am I kidding?) to enjoy in the evenings during December. Growing up, it was always tradition to drink eggnog while trimming the tree Christmas eve. (Don’t ask why we waited all month to decorate the tree because I have no idea.) I have continued that tradition. Well, the drinking eggnog, not decorating the tree Christmas eve. This year I haven’t baked with eggnog at all, which is a bit disappointing. I’ve been focusing on some serious gingerbread and peppermint, clearly. So, I decided that I would make some eggnog ice cream. Because hello! My favorite drink mixed with my favorite form of dessert. Ever. So I went with it.
I decided to use my favorite ice cream base, as usual when I get into ice cream making. I replaced the heavy cream with eggnog because we all know how rich and creamy eggnog is. I threw in a little nutmeg and cinnamon and voila- we have the creamiest, perfectly flavored eggnog ice cream. It’s SO damn good. I don’t care what the temperature is, I’ll eat ice cream any time of the year. This would be wonderful to enjoy in front of the warm fire, wrapped in a blanket or comfy clothes, while watching the lights twinkle on the tree. You know, if you’re into that sort of stuff. Happy Holidays everyone!
Recipe adapted from Jeni’s Splendid Ice Creams at Home
- 2 cups whole milk
- 1 Tablespoon plus 1 teaspoon cornstarch
- 4 ounces cream cheese, softened
- 1/8 teaspoon salt
- 1 1/2 cups eggnog
- 1/2 cup granulated sugar
- 2 Tablespoons light corn syrup
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- To make the ice cream, whisk together the cornstarch and 2 tablespoons of the milk in a small bowl to create a slurry
- In a large metal bowl, mix the cream cheese and salt together until smooth.
- In a medium saucepan, combine the remaining milk, eggnog, sugar, corn syrup, vanilla extract, ground nutmeg and cinnamon. Bring to a rolling boil over medium-high heat, stirring occasionally. Let boil for 4 minutes, stirring occasionally. Remove from the heat and whisk in the cornstarch mixture. Place the saucepan back over the heat and bring to a boil again over medium-high heat. Stir constantly with a heatproof rubber spatula until slightly thickened, about 1 minute.
- Whisk the hot milk mixture into the cream cheese mixture until smooth. Cover and place in the refrigerator until completely cool, several hours or overnight. Alternatively, place the bowl in a bowl full of ice cubes until thoroughly chilled before churning.
- Freeze in your ice cream maker according to the manufacturer’s instructions. Store in a freezer-safe container in the freezer for several months.