Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Eggnog Ice Cream Recipe
    Lost? Site Map

    Eggnog Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    49 hrs 30 mins

    48 hrs

    1 hr 30 mins

    BeckyF's Note:

    This recipe is one of Chef Bradley Ogden from Caesers Palace in Las Vegas. It was in the Christmas Day LV Review Journal Newspaper.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    quart

    Units: US | Metric

    Directions:

    1. 1
      Lightly beat egg yolks in a 2-quart, noncorrosive, stainless steel saucepan.
    2. 2
      Add 1 cup of the heavy cream, the half-and-half, the sugar and the salt to the beaten yolks and mix well.
    3. 3
      Add the vanilla bean.
    4. 4
      Set the saucepan over medium heat and stir the custard frequently until it thickens enough to coat the back of a spoon (about 180 degrees).
    5. 5
      Immediately remove the saucepan from the heat and strain the mixture through a fine strainer into a medium bowl and set over ice.
    6. 6
      Add the vanilla extract and nutmeg.
    7. 7
      Add brandy to the saucepan and heat over moderate heat until reduced by half.
    8. 8
      Add the reduced brandy to the custard with the remaining heavy cream and dark rum.
    9. 9
      Stir together.
    10. 10
      Refrigerate for several hours or overnight.
    11. 11
      Freeze in an icecream freezer according to the manufactures directions.
    12. 12
      Makes 1 quart.

    Browse Our Top Frozen Desserts Recipes

    Ratings & Reviews:

    • on November 17, 2007

      45

      This is quite yummy. I tweaked it a little, using nonfat milk, half the sugar and egg yolks, and only a tablespoon and a half of each of the alcohols (didn't reduce the brandy). The alcohol was still quite strong and it still had that rich egg nog flavor. DH loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Eggnog Ice Cream

    Serving Size: 1 (1250 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3651.3
     
    Calories from Fat 2127
    58%
    Total Fat 236.4 g
    363%
    Saturated Fat 138.6 g
    693%
    Cholesterol 2252.0 mg
    750%
    Sodium 497.2 mg
    20%
    Total Carbohydrate 204.8 g
    68%
    Dietary Fiber 0.0 g
    0%
    Sugars 178.2 g
    713%
    Protein 36.3 g
    72%

    The following items or measurements are not included:

    vanilla beans

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites