The holiday season is nearly upon us, so that means only one thing… fantastic holiday ice cream flavors! This eggnog ice cream recipe is perfect for the Christmas and New Year holiday season. It is excellent for use in restaurants or at home for a party with friends and family.
The following is for a 20-qt batch:
1¼ gal – Ice cream mix (B)
1 oz – Two-fold vanilla extract (B)
1½ qt – Eggnog base (B)
1 oz – Nutmeg (B)
3 ½ – ice cream mix
1 ½ qts – egg nog (purchased at store)
Preparation | Batch Time: 8-10min
Pour all ingredients into batch freezer. Turn on dasher, set timer to 8 minutes, turn on the refrigeration and begin the batch. When the batch is complete, turn off the refrigeration and extrude the finished product. Decorate by sprinkling tops of tubs with nutmeg.
For Homemade Junkies:
Egg Nog Ice Cream
10 Egg yolks
8 oz Sugar
16 oz Milk
16 oz Heavy cream
1 Tbsp Vanilla extract
½ Teaspoon Nutmeg
1 teaspoon Cinnamon
3 oz. Dark rum
Use a double boiler to create a custard base. Pour the egg yolks, sugar and milk into the pot. Heat the mixture slowly but do not bring to a boil. When a film forms over the back of your spoon, remove custard base from heat and place the pot into a larger pot filled with cold water to cool. Add in heavy cream and place in refrigerator until cold (at least 2 hours). Then stir in vanilla extract, nutmeg, cinnamon, and transfer to an ice cream maker. Freeze according to manufacturer’s instructions. At the end of the batch, add the Dark Rum. Turn off refrigeration and extrude the finish-ed product. Yield: 1½ quarts of ice cream
Need some great ice cream recipes for the Fall? Get them here.