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! This year we have been so busy with macarons for Cravings Etc that we have tonnes (literally) of egg yolks going spare. So the timing was perfect and this finally happened. You're welcome.
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!)
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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)
- 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 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.
