‘Tis the season for Eggnog.
In the past, I’ve made my own, which is a delicious beverage, but this year I’ve discovered another way to enjoy this Christmas treat—Eggnog Ice-Cream.
It sounds fancy but is, in fact, ultra-easy: it only takes 5 ingredients and 5 minutes of prep time.
Plus, you can tailor the recipe to your tastes: if you want it lusciously rich, use cream. For not so decadent, sub in half-and-half. Vanilla, nutmeg, cinnamon? One or all is up to you. You could even sneak in a dash of rum or brandy for an adult-only version.
You can buy electric models, but I find something oddly satisfying about hand-churning whilst watching the transformation take place. Think of it as an upper arm exercise. Once you taste homemade ice-cream, you won’t be tempted by store-bought anymore.
Despite having 101 cookbooks, I found the recipe online here.
EGGNOG ICE CREAM
Author Rebecca Lindamood
2 cups Eggnog
1 cup half and half (or cream)
1/2 cup sugar
1 teaspoon pure vanilla
1/2 teaspoon freshly grated nutmeg
Combine all ingredients in a bowl or pitcher and whisk until the sugar is dissolved. Freeze in ice cream maker according to manufacturer’s instructions. You can eat immediately or freeze for at least 4 hours.