easy desserts and recipes: eggnog-ish spiked ice cream

Egg Nog Ice Cream: Ice Cream Food Photography Recipe by Epicurious by Marie Cinq-Mars It's totally way past Christmas, and New Year’s, but we have snow flurries outside, and I'm still playing catch up from Christmas. At least the tree is put away and the lights are down. I wouldn't want you thinking I lived in a broken down trailer park and was living vicariously through some red-neck. It’s always the relaxing atmosphere after the holiday rush that makes these cold, long, luxurious days even more enjoyable. Anyhoo, growing up, I looked forward to eggnog. Not the spiked eggnog the old fogies such as Grandpa or the pot-bellied uncles used to guzzle down. But the thick, sludge-like eggnog that you would find at your local 7-11, Royal Farm store, or whatever 24-hour mart, and regular supermarkets. Well, y'all know I'm far, far away from anything remotely eggnog-ish and such, being in the other side of the world (not the boondocks, contrary to what you may be thinking) and I can't very well have it shipped frozen. Eggnog is just something you have to have fresh, store bought fresh I mean. So, as the story of my life goes, if you can’t beat ‘em, join ‘em! In my case, it’s also make ‘em and beat ‘em (since you also beat the eggs in the eggnog). I was utterly determined to make homemade nog! I found this wonderful recipe of cooked eggnog that had fabulous results. The spiced rum gave it that oh-so-special kick it needed and perfectly tied all the flavors together. Drinking it made me more appreciative of the quiet, cold evenings where snuggling combined with a wicked brew may lead to something... exciting :) Anyhoo, there was no way that intimate Christmas guests, my beau, and I would be able to down 12 egg yolks. With my tipsy subconscious and while occasionally sipping my spiked eggnog (bliss!), I wondered what to do with the rest. I finally had a brilliant idea. Why not make ice cream custard? Who woulda thought it?! So, I put the ice cream bowl in the freezer with the leftover eggnog mixture. I took it out from the freezer the next day to get cranking! Well, actually the machine did all the work. I topped it off with Maple Syrup (a must if you ask me!), cinnamon, and of course, for food photography reasons, a cinnamon stick. And wah-lah!!! Delicious ice cream custard! It doesn’t take much to bring all the comforts of home with you with a little ingenuity and a whole lot of rum. Besides, the saying “the home is where the heart is” has always held true for me. I have my beau, my loyal companions, my friends, and furry babies. BUT if anyone knows how to get that awesomely thick eggnog that you can buy in the stores, PLEASE let me know… Setting up the Shot: 1. Use a used pudding jar (we got ours using a Morozoff pudding Jar, or any pudding type jar would work) 2. Garnish with a Cinnamon Stick 3. Petite Dessert Spoon
Eggnog-ish Ice Cream Recipe Adapted from Epicurious (Gourmet) 1 cup whole milk 1/4 teaspoon salt 7 large egg yolks 3/4 cup sugar 2 cups chilled heavy cream 3 tablespoons dark rum 1 teaspoon vanilla 1/4 teaspoon freshly grated nutmeg Special equipment: an instant-read thermometer; an ice cream maker Garnish: freshly grated nutmeg Bring milk and salt to a boil in a 2- to 3-quart heavy saucepan over moderate heat. Remove from heat. Whisk together yolks and sugar in a bowl, then gradually add 1/4 cup hot milk, whisking. Add yolk mixture to milk remaining in pan in a slow stream, whisking, and cook over low heat, stirring constantly with a wooden spoon, until mixture is slightly thickened, coats back of spoon, and registers 175°F on thermometer, 3 to 5 minutes. Immediately pour through a fine-mesh sieve set into a clean bowl and stir in cream, rum, vanilla, and nutmeg. Chill custard, covered, until cold, at least 2 hours. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours. Soften slightly in refrigerator before serving, about 20 minutes.
Photography Information: Marie Cinq-Mars Nikon D7000 Exposure 1/25 sec at F/29 Focal Length: 98mm ISO 800 Flash: No Flash Shutter Priority Metering Mode: Pattern
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  • February 12, 2012 at 2:30 am //

    I have an old German recipe that is similar
    Truly the only difference I can find is : brandy vs the rum ..I will try both..Hmmmmmmm.

    • February 12, 2012 at 8:20 am //

      Brandy sounds divine JMS, could you share your Old World German recipe with us? Thank you so much for commenting.

  • February 12, 2012 at 4:30 pm //

    Oh my! I’m not a big fan of eggnog but this icecream sounds too delicious to pass up! I have a phobia of raw eggs in anything I’m eating or drinking and since everything’s cooked in this, I’m going to put this recipe down in my recipe book :D Beautiful picture, btw!

    • February 12, 2012 at 8:49 pm //

      That’s sounds wonderful Amrita, I hope you try it, I think you’ll love it, in drink or ice cream form “wink”! Have a fab weekend!

  • February 12, 2012 at 8:56 pm //

    How lovely is that! I am hoping to get an ice cream maker so that I can experiment with lovely treats like these!

    • February 13, 2012 at 7:54 am //

      Yes Shirley, I think you’ll enjoy having an ice cream maker, in fact, we opted for the less expensive one, such as long as I don’t have to do the churning, I’m good “wink”.

      I would recommend the Cuisinart ICE-30BC Pure Indulgence 2-Quart (if you’re in the US) = )

  • February 12, 2012 at 10:38 pm //

    I am new to the term eggnog but this is getting me interested

    • February 13, 2012 at 7:55 am //

      Hi Pradnya, I think you’d like the recipe, you can opt out of the alcohol, the spices alone is what I love the most about eggnog recipes = )

  • February 12, 2012 at 11:10 pm //

    Lovely ice-cream! I just made some vanilla cream ice cream…I save this recipe for next time I make ice cream!

    • February 13, 2012 at 7:56 am //

      Thank you El Pasticcio, I think you’ll like it, I LOVED it. Topping it with a splash of maple syrup was cherry on top of the Sunday. The bee’s knee’s! “wink”.

  • February 13, 2012 at 6:04 am //

    This looks heavenly! I’m a big fan of spiked… Anything, really.

    • February 13, 2012 at 12:52 pm //

      Me too!! Thank you so much for commenting too = )

  • February 13, 2012 at 10:33 am //

    i wasn’t sure just hearing the title.. but wow.. great job with the photo. that sold me!

    • February 13, 2012 at 12:48 pm //

      I hope you give it a try Lauren, I think you’ll love it.

  • February 13, 2012 at 12:52 pm //

    What a scrumptious dessert, and a gorgeous photo!!!

    • February 13, 2012 at 1:07 pm //

      Thank you so much Mama’s Gotta Bake!

  • February 14, 2012 at 7:06 am //

    I absolutely adore eggnog, and it should be perfect in ice cream. Love the jar presentation!

    • February 14, 2012 at 8:06 am //

      Thank you so much Kiri, it was a left over pudding jar =)

  • February 16, 2012 at 7:48 pm //

    I really enjoy making my own ice-cream and this looks a recipe that I will have to try. :-)

    • February 17, 2012 at 6:32 pm //

      Thank you so much Jennifer, it’s a wonderful recipe.

  • February 24, 2012 at 7:10 am //

    Holy cow! I am not a huge fan of Egg Nog, but this looks incredible!

    • February 24, 2012 at 8:16 am //

      Thank you Denise.