Sundaes With Cindy #7: Egg Nog Ice Cream

The perfect holiday treat! This ice cream is made with a lot less fat then regular egg nog, but has all the traditional flavor you love!

- Recipe -

● 2 cups 2% milk

● 5 egg yolks

● 3/4 sugar

● 1/4 cup heavy cream

● 1/4 cup bourbon

● 1 t. vanilla

● 1 t. cinnamon

● 1 t. nutmeg

1. Put milk in saucepan. Bring to boil over medium heat. (This takes about 12-13 minutes.)

2. While the milk is heating, whip yolks & sugar in mixer for 2 minutes. Dribble hot milk into eggs, a few tablespoons at a time, keeping the mixer going constantly.

3. Pour the egg/milk mixture back into the pan and put over medium-low heat. Stir with a wooden spoon or heat resistant spatula until the mixture reaches 170 ̊F. Immediately pour through a strainer into a bowl or large container. Allow to cool to luke warm (about 30 minutes) then cover with plastic wrap and refrigerate until completely chilled, about 2 hours.

4. When you're ready to freeze the ice cream, stir the heavy cream, bourbon, spices & vanilla into custard and freeze in an ice cream maker. (This takes about 20 minutes.) Remove ice cream from bowl and place in freezer container to harden-off for at least 1 hour or more.

 Download pdf recipe for: Egg Nog Ice Cream