Eggnog, seems like most people either love it or hate it. I happen to reside in the love it camp…love it in martinis and desserts like bundt cake and this Spiked Eggnog Ice Cream. Oh, who am I fooling? I’d probably happily drink it at a holiday party as well. And, I’ve been know to use it as a coffee creamer too!
Since this has been the year of frozen treats for me, I just couldn’t pass up the opportunity to make some spiked eggnog ice cream this month. So I had a decision to make… should I spike my eggnog ice cream with brandy or rum? Both choices sounded tasty to me so I used both! And it was delicious. I wanted to keep this recipe super simple since I’m sure everyone is spending enough time in the kitchen already with holiday baking, right? So this is not a custard based recipe – I didn’t think it was necessary to add any additional eggs since the eggnog had eggs in it already. I did add a little brown sugar, thought that would play nice with the brandy and dark rum, and also added some freshly grated nutmeg.
Enjoy the holidays this year with some Spiked Eggnog Ice Cream, and maybe your favorite Christmas cookie to go with it 😉
- 2 C. egg nog (I used Promise Land which was great)
- 1 C. half & half
- ¼ C. brown sugar
- 2 Tbls. Brandy
- 2 Tbls. dark Rum
- ½ tsp. freshly grated nutmeg
- Freeze canister of your ice cream maker the day before making this ice cream.
- Add all the ingredients to a bowl and whisk to combine and dissolved the sugar.
- Pour mixture into ice cream maker and process according to your ice cream maker's instructions. For me, it's about 15-20 minutes.
- Pour ice cream into container and freeze until firm.
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