Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup eggnog
- 1/2 cup granulated sugar
- 4 egg yolks
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- Pinch of salt
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, heat the heavy cream, eggnog, sugar, nutmeg, and salt over medium heat. Stir occasionally until the sugar dissolves and the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until they are light and frothy.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Use a candy thermometer to ensure the mixture reaches 170°F.
5. Remove the mixture from the heat and stir in the vanilla extract.
6. Pour the mixture into a bowl and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
7. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
8. Transfer the ice cream to a container and freeze for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours or overnight
Freezing time: 2 hours
Temperature:
Cooking temperature: Medium heat
Chilling temperature: Refrigerator temperature
Freezing temperature: Freezer temperature
Serving size:
Makes about 1 quart of ice cream. Serves 8-10 people.
Nutritional information:
Calories per serving: 300
Total fat: 22g
Saturated fat: 13g
Cholesterol: 170mg
Sodium: 60mg
Total carbohydrates: 23g
Dietary fiber: 0g
Sugars: 21g
Protein: 3g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk for a lighter version of the ice cream.
- If you don't have eggnog, you can make your own by combining milk, cream, sugar, nutmeg, and vanilla extract.
- You can use brown sugar instead of granulated sugar for a richer flavor.
Variations:
- Add 1/2 cup of rum or bourbon to the mixture for an adult version of the ice cream.
- Add 1 cup of chopped pecans or walnuts for a crunchy texture.
- Top the ice cream with whipped cream and a sprinkle of cinnamon for a festive touch.
Tips and tricks:
- Make sure to temper the egg yolks by slowly adding the hot cream mixture to them while whisking constantly. This will prevent the eggs from curdling.
- Use a candy thermometer to ensure the mixture reaches the right temperature for a smooth and creamy texture.
- Chill the mixture thoroughly before churning it in the ice cream maker for the best results.
Storage instructions:
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Let the ice cream sit at room temperature for a few minutes before scooping and serving.
Presentation ideas:
Serve the ice cream in festive bowls or cones. Top with whipped cream and a sprinkle of cinnamon or nutmeg.
Garnishes:
Whipped cream, cinnamon, nutmeg, chopped nuts, chocolate chips, or caramel sauce.
Pairings:
Serve the ice cream with gingerbread cookies, apple pie, or pumpkin pie for a delicious holiday dessert.
Suggested side dishes:
None needed.
Troubleshooting advice:
- If the mixture curdles, strain it through a fine-mesh sieve before churning it in the ice cream maker.
- If the ice cream is too soft, freeze it for a few more hours until it reaches the desired consistency.
Food safety advice:
Make sure to cook the mixture to 170°F to ensure that the eggs are cooked through and safe to eat.
Food history:
Eggnog is a traditional holiday drink made with milk, cream, sugar, eggs, and spices. It originated in England in the 1700s and was brought to America by colonists. Eggnog ice cream is a modern twist on this classic drink.
Flavor profiles:
Creamy, rich, and spiced with nutmeg and vanilla.
Serving suggestions:
Serve the ice cream as a dessert after a holiday meal or as a sweet treat on a cold winter day.
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Taste: Creamy, Sweet, Nutmeg, Eggy, Nutmeg-Spiced