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Eggnog Ice Cream Recipe

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This recipe for Eggnog Ice Cream is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups heavy cream
2 cups whole milk
1 2-inch piece vanilla bean, split lengthwise
4 egg yolks
1/2 cup sugar
2 tablespoons vanilla extract
Pinch of cinnamon
Pinch of ground cloves
1 teaspoon freshly grated or ground nutmeg
Directions:
Directions:
1) In a large bowl,use a whisk or an electric mixer to beat the egg yolks until they become somewhat lighter in color. Slowly add the sugar and vanilla extract, beating after each addition, and whisk until fluffy, about 2 minutes.

2) Combine the milk,cream,vanilla bean, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until milk mixture is steamy hot, but not boiling. It will be about 5 - 8 minutes. Then reduce heat to low.

3) Temper the egg mixture by adding 4 tablespoons of hot milk/cream mixture and stir until combined. Gradually add the egg yolk mixture to warm cream mixture, stirring continuously to prevent the eggs from curdling. Cook over low heat until slightly thickened and mixture coats the back of a spoon, about 3 - 4 minutes. Cool completely. (Place the mixture in a covered container and store in the refrigerator OVERNIGHT. Or chill over an ice bath for about 30 minutes if you wish to make the ice cream right away.)
When cool, scrape seeds from vanilla bean and add to ice cream mixture. Discard bean shell. Stir until well combined. Pour into freezer bowl, turn the machine ON and let mix until mixture thickens, about 20 - 30 minutes.
Number Of Servings:
Number Of Servings:
10 - 1/2 cup

 

 

 

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