Eggnog Ice Cream
Description:
Indulge in the creamy delight of Eggnog Ice Cream, a recipe hailing from the culinary prowess of Chef Bradley Ogden from Caesars Palace in Las Vegas. Originally featured in the Christmas Day LV Review Journal Newspaper, this frozen dessert brings the festive spirit of winter and the holidays right to your table. Perfect for dessert, brunch, or any occasion where you crave a touch of seasonal sweetness, this recipe combines the rich flavors of eggnog with the cool, velvety texture of ice cream.
Recipe Category: Frozen Desserts
Keywords: Dessert, Winter, Christmas, Brunch, Freezer
Nutritional Information (per serving):
- Calories: 3651.3
- Fat Content: 236.4g
- Saturated Fat Content: 138.7g
- Cholesterol Content: 2252.1mg
- Sodium Content: 497.3mg
- Carbohydrate Content: 204.9g
- Fiber Content: 0g
- Sugar Content: 178.3g
- Protein Content: 36.3g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 8 cups | Heavy cream |
| 2 cups | Half-and-half |
| 1 cup | Sugar |
| 3/4 cup | Sugar |
| 2 pinches | Salt |
| 1 | Vanilla bean |
| 1 cup | Brandy |
| 1 cup | Dark rum |
| 1/2 cup | Vanilla extract |
| 1/2 tsp | Nutmeg |
Total Time:
- Prep Time: 48 hours
- Cook Time: 1 hour 30 minutes
- Total Time: 49 hours 30 minutes
Instructions:
-
Preparation: Lightly beat egg yolks in a 2-quart, non-corrosive, stainless steel saucepan.
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Mixing: Add 1 cup of heavy cream, half-and-half, 1 cup sugar, and salt to the beaten yolks. Mix well to combine.
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Infusion: Split the vanilla bean and scrape out the seeds. Add both the bean and seeds to the mixture.
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Heating: Place the saucepan over medium heat. Stir the custard frequently until it thickens enough to coat the back of a spoon (approximately 180 degrees Fahrenheit).
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Straining: Remove the saucepan from the heat immediately. Strain the mixture through a fine strainer into a medium bowl. Set the bowl over ice to cool quickly.
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Flavor Enhancement: Add vanilla extract and nutmeg to the cooled custard.
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Reducing Brandy: In a separate saucepan, heat the brandy over moderate heat until it reduces by half.
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Incorporating Spirits: Add the reduced brandy to the custard along with the remaining heavy cream and dark rum. Stir the mixture together until well combined.
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Chilling: Refrigerate the mixture for several hours or overnight to allow the flavors to meld and the custard to chill thoroughly.
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Freezing: Once chilled, transfer the custard to an ice cream freezer and freeze according to the manufacturer’s directions until it reaches the desired consistency.
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Serving: Scoop the freshly churned Eggnog Ice Cream into bowls or cones and enjoy the creamy, festive flavors of the holiday season.
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Storage: Any leftovers can be stored in an airtight container in the freezer for future enjoyment.
Yield: Makes 1 quart of delicious Eggnog Ice Cream.
Indulge in the creamy goodness of this homemade Eggnog Ice Cream, perfect for spreading holiday cheer and satisfying your sweet tooth. Whether served at a festive gathering or enjoyed as a decadent treat on a cozy winter evening, this recipe is sure to delight with every spoonful. So, gather your ingredients, follow the simple steps, and treat yourself to a taste of seasonal bliss! 🎄🍨
