Egg Nog Ice Cream

“‘Tis the season” has hit us in full force.

The kitchen partner and I enjoyed the warm sunshine this afternoon on our neighborhood rink. Isn’t it great that everyone in Minnesota loves to skate? A native Minnesotan once told me that as soon as you can walk, someone will slap on some skates and hand you a stick. It’s all about hockey this time of year.

Our Minnesota grown Christmas trees are twinkling away.

We made our annual trek to the Holidazzle parade in downtown Minneapolis. Complete with nephews and hot chocolate.

And…there’s egg nog in the fridge. I’m not a big store-bought egg nog fan. It’s overly sweet and comes with a nasty imitation flavor. Yuck. But on my co-op trip this week, I took a chance on Valley View Farm’s Egg Nog, from Hastings Creamery. I am now in holiday love.

Creamy, perfectly spiced and absolutely no imitation aftertaste. Since you can never have too much of a good thing, and ice cream is always a good thing, I made this holiday love a lot better this weekend. Drumroll please…egg nog ice cream.

An adaptation of my homemade vanilla ice cream recipe, I substituted the egg nog for the heavy cream and reduced the sugar. Pour it in the ice cream maker and in 20 minutes, a new holiday treat. I have visions of sandwiching it between Christmas cookies, or sprinkling it with cinnamon and maple syrup. Or sneaking a spoonful between writing out cards. ‘Tis the season after all!

Egg Nog Ice Cream 

Ingredients 

2 C. half-and-half
2 C. skim milk
1 tsp. vanilla
1 C. sugar
2 C. egg nog

Instructions
1. Prepare your ice cream maker according to the manufacturers directions. Also, place the empty container you wish to store your ice cream in the freezer at least 15 minutes before beginning. Pouring frozen ice cream into a room-temperature bowl causes some melting and grainy crystal texture around the edges.

2. Pour the half-and-half and milk into a large bowl. Add the vanilla and sugar and stir until the sugar is completely dissolved, 2-3 minutes. Mix in the egg nog.

3. Freeze according to your manufacturers directions or until the ice cream is the consistency of soft-serve. (Takes about 25-30 minutes in the Kitchen-aid attachment) This recipe requires ripening before serving, if you can resist the temptation to have a bowl. The texture and firmness do improve after resting in your freezer for 3-4 hours.

4 Comments


  1. I love how you styled the ice cream with the jingle bells 🙂 I confess I even like commercial egg nog, but I do make it at home with local stuff. It’s fab. We have it for Christmas breakfast (sans rum) with sesame bagels and fruit salad.



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