Eggnog Ice Cream

Makes about 1 quart

note: requires use of an ice cream maker

1-1/2 cups milk (cow’s, coconut or almond)
2 cups heavy whipping cream (or more coconut milk)
4 large egg yolks
1/8 teaspoon salt
¼ teaspoon nutmeg (or more to taste)*
2 tablespoons plus 2 teaspoons Virtue Sweetener
1-1/2 ounces brandy (optional)

In a medium sauce pan, add milk and cream. Warm over medium heat just until bubbles form on the side of pan, stirring occasionally.

While milk mixture is warming, beat yolks, salt, nutmeg and sweetener in a medium bowl. As soon a milk has scalded (very hot), whisk milk into egg yolks. Return egg yolk and milk mixture back to pan and cook over medium heat until mixture starts to thicken.

Once thickened, pour into separate container and stir in brandy. Taste for sweetness, nutmeg and brandy and adjust if needed.  Refrigerate for a few hours or until mixture is chilled.

Pour mixture into ice cream maker and follow manufacturer’s instructions until firm.

*¼ of a fresh, grated nutmeg was used in this recipe.

Eggnog Ice Cream

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