There are so many food and drink traditions for the holidays, and eggnog is one of the classics. But, confession time: I’ve never really liked it, and I’m not sure why. I love milk and I love nutmeg, cinnamon, and all the spices that go into eggnog. Oh, and I love the bourbon and rum that many people use to spike their eggnog. But put all of it together, and it’s just not my favorite. I think it’s a texture thing, as the texture reminds of a milkshake even though I know it’s NOT a milkshake. Freaks me out.
But like I said, the flavors of eggnog are delicious! So I figured if I took the eggnog and maybe changed the state it was in, I would enjoy it more! Instead of a milkshake texture, let’s just go ahead and totally freeze it to make ice cream. Because seriously, what’s not better in ice cream form?
I grabbed a carton of eggnog from one of my favorite Michigan dairies, and combined it with a touch of sugar and vanilla, and some additional cream and milk produced by members of the United Dairy Industry of Michigan. Three minutes later, I was throwing the simple mixture into my ice cream maker. When it was churned and frozen, I transferred it to storage containers, all the while swirling caramel sauce and graham cracker crumbs into it.
Now THIS is eggnog I can get on board with.
- 1-3/4 cups heavy cream
- 1-3/4 cups prepared eggnog
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 cup prepared caramel sauce
- 1 cup graham cracker crumbs
- Place cream, eggnog, milk and sugar in mixing bowl; mix on medium-low speed 2 minutes or until sugar is dissolved. Add vanilla; mix on low speed 1 minute or until well combined. Pour mixture into your ice cream machine and freeze according to instructions for your machine (mine took about 30 minutes).
- When ice cream has finished churning, begin dividing ice cream between two 1-quart plastic containers. Add one scoop of ice cream to each container, then drizzle with some caramel sauce and sprinkle with some graham cracker crumbs. Repeat layers 5 times. Transfer ice cream to freezer to harden completely (at least 4 hours).
Disclosure: This post is part of an ongoing relationship I have with The United Dairy Industry of Michigan for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.