Eggnog Ice Cream Recipe – Ice Cream University

The vacation season is almost upon us, so which means just one factor… unbelievable vacation ice cream flavors! This eggnog ice cream recipe is ideal for the Christmas and New Yr vacation season. It’s glorious to be used in eating places or at dwelling for a celebration with family and friends.

For Retail:

The next is for a 20-qt batch:

1¼ gal – Ice cream combine (B)
1 oz – Two-fold vanilla extract (B)
1½ qt – Eggnog base (B)
1 oz – Nutmeg (B)


three ½ – ice cream combine
1 ½ qts – egg nog (bought at retailer)

Preparation | Batch Time: Eight-10min

Pour all components into batch freezer. Activate dasher, set timer to eight minutes, activate the refrigeration and start the batch. When the batch is full, flip off the refrigeration and extrude the completed product. Enhance by sprinkling tops of tubs with nutmeg.

For Selfmade Junkies:
Egg Nog Ice Cream


10 Egg yolks
Eight ouncesSugar
16 ouncesMilk
16 ouncesHeavy cream
1 Tbsp Vanilla extract
½ Teaspoon Nutmeg
1 teaspoon Cinnamon
three oz. Darkish rum


Use a double boiler to create a custard base. Pour the egg yolks, sugar and milk into the pot. Warmth the combination slowly however do not carry to a boil. When a movie types over the again of your spoon, take away custard base from warmth and place the pot into a bigger pot full of chilly water to chill. Add in heavy cream and place in fridge till chilly (a minimum of 2 hours). Then stir in vanilla extract, nutmeg, cinnamon, and switch to an ice cream maker. Freeze in line with producer’s directions. On the finish of the batch, add the Darkish Rum. Flip off refrigeration and extrude the finish-ed product. Yield: 1½ quarts of ice cream

Want some nice ice cream recipes for the Fall? Get them right here.

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