Eggnog ice cream
You will love this eggnog ice cream! Our recipe with milk, sugar, eggs, eggnog and cream is wonderfully creamy – and it’s really easy to make in an ice cream maker.
INGREDIENTS
80 g dark chocolate
200 ml milk (3.5% fat)
160 g sugar
180 ml eggnog
2 eggs (size M)
4 egg yolks
200 ml cream (30% fat)
PREPARATION
1. For the eggnog ice cream, roughly chop the chocolate with a knife. Set aside. Bring the milk and sugar to the boil in a saucepan, add the eggnog, heat briefly and remove from the heat.
2. Beat the eggs and egg yolks in a bowl with a whisk until frothy. Bring the milk to the boil again and stir into the egg mixture in a thin stream. Put everything back in the pot and heat over medium heat to around 75 degrees, stirring constantly, until the mixture thickens slightly.
3. Stir in the cream, put the ice cream mixture back in the bowl and stir until cold over another bowl of cold water – preferably with ice cubes.
4. Then freeze in an ice cream maker for around 45 minutes. As soon as the ice cream solidifies, fold in the chopped chocolate. Store the eggnog ice cream in a sealed container in the freezer, cut off scoops and serve in a cone or bowl. Enjoy!
