If you're a fan of the quintessential yuletide drink- eggnog, you will love this ice cream. If you are not a fan of eggnog, you will still love this ice cream! Because who doesn't love ice cream? This eggnog ice cream with crushed gingersnaps is creamy, rich and warmly spiced with hints of nutmeg and vanilla. The crushed gingersnaps add the best texture and some additional spice.
Ingredients for Eggnog Ice Cream with Crushed Gingersnaps
- Eggnog: Be sure to get the real deal. Prepared eggnog won't work here. It already has added sugars and sometimes alcohol. You want fresh eggnog so you can build your flavors. Look for all-natural varieties in your local grocery store. If you have a favorite eggnog recipe, you can use it here. For convenience, the store-bought stuff is just fine. If you have leftovers, you can always make my delicious Eggnog Waffles for breakfast!.
- Condensed milk: This is where the ice cream will get its sweetness from.
- Heavy cream: Combined with the condensed milk, this will give the ice cream a rich and creamy feel.
- Nutmeg: I like to go heavy on the nutmeg. I feel it solidifies that eggnog taste. Freshly grated nutmeg will work best but you can certainly use already ground nutmeg.
- Dark rum: I used Gosling's, but any dark rum will do. You can also omit the rum if you are staying clear of any alcohol.
- Vanilla: Just a hint of pure vanilla extract ties it all together.
- Gingersnaps: Could you skip the gingersnaps? Sure, but your mouth with be happier with them. I'm all about texture, and this adds texture without all the work. Also, this is the time to get your holiday frustrations out! Now- start pounding those gingersnaps (use your hands- I won't tell)...
Happy Churning!
📖Recipe
Eggnog Ice Cream with Crushed Gingersnaps
This eggnog ice cream is rich, creamy and perfectly spiced. With hints of nutmeg, vanilla and rum (shhh), this ice cream will remind you of your favorite yuletide drink.
Equipment
- Ice cream maker
Ingredients
- 2 cups eggnog
- 1 10 oz. can of condensed milk
- 1 cup heavy cream
- 1 teaspoon freshly grated nutmeg
- 2 tablespoon dark rum
- ½ teaspoon vanilla extract
- 8-10 gingersnaps, crushed
Instructions
- Mix all ingredients in a bowl. Refrigerate for 2 hours.
- Add mixture to ice cream maker and churn as per manufacturer's directions (mine takes 50 minutes).
- Serve immediately, sprinkled with crushed gingersnaps.
Notes
Makes 1.5 quarts. Freeze immediately after serving.
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