Eggnog Ice Cream

Name: Thermomix recipe: Eggnog Ice Cream
Prep time: 30 min
Cook time: 8 min
Ingredients: 8 egg yolks; 250 Grams raw caster sugar; 250 Grams whole milk (you can sub in any nut milk here for dairy free version); 50 Grams spiced rum or other alcohol of choice (brandy, amaretto); 1 Pinch pink salt flakes; 1 Teaspoon vanilla bean paste; 2 Drops doTERRA cinnamon bark oil; 1/2 fresh nutmeg finely grated (I use a microplane); 1 Drop doTERRA Oils clove; 1 Teaspoon almond extract; 1 tonka bean finely grated (again with the microplane); 500 Grams cream (or coconut cream for dairy free version)

Makes 1.5L Prep Time 30 minutes Cook Time 8 minutes Rated: Print

If we are going to have eggnog, then we should certainly indulge in eggnog ice cream. It is pretty easy! Be merry now!

Check out those flecks....vanilla bean paste and tonka bean, and probably a little cinnamon and nutmeg too. So pretty, so easy to make, so festive. Get your churner onto this one, but I will give you the alternative.

I have been wanting to make an eggnog ice cream recipe for EVER! And here it is, in all egg nog delicious glory.

Be merry...remember the amount of alcohol added will change the frozen texture, so if a little is nice, a lot is not that great. Stick to the recipe.

If you haven't already joined The Whole Scoop ice cream course, let this recipe be the catalyst that gets you in there. It is full of amazing recipes and techniques for stunning homemade ice cream and treats for the entire family. You will never buy ice cream again! (You will just be so happy making it!)

Come join our FREE TRIAL on the Insider Club for more great recipes

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!

Need

8 egg yolks
250 Grams raw caster sugar BUY
250 Grams whole milk (you can sub in any nut milk here for dairy free version) BUY
50 Grams spiced rum or other alcohol of choice (brandy, amaretto)
1 Pinch pink salt flakes BUY
1 Teaspoon vanilla bean paste BUY
2 Drops doTERRA cinnamon bark oil BUY
1/2 fresh nutmeg finely grated (I use a microplane)
1 Drop doTERRA Oils clove BUY
1 Teaspoon almond extract
1 tonka bean finely grated (again with the microplane) BUY
500 Grams cream (or coconut cream for dairy free version) BUY

Do

1: Place everything except the cream into the Thermomix bowl and cook for 8 min/80°C/speed 4. Pour into a bowl or jug that preferably will not retain heat. Cover with a cartouche and leave on the bench for 2 hours before transferring to the fridge for 24 hours.
2: Pour into the churner and follow manufacturers instructions, but add the cream to the churn. If you are not confident that your churner will do the job with combining the cream, stir it through first before churning.
3: Thermomix method (no churner). Once the custard has cooled to fridge cold, transfer to a large tray or pour into an ice cube tray. Freeze overnight. Place all frozen egg nog into the Thermomix bowl and chop 10 sec/speed 8. Insert the butterfly and whip 1 min/Butterfly/speed 4 or until you are happy with the consistency. It will still require further time in the freezer to be scoopable at this point. At least 2 hours or more. It will be a soft serve texture immediately after whipping.

Served with

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!