December 16, 2011

Boozy Eggnog Ice Cream & Christmas Desserts {Naptime Simple Tips}

Eggnog Ice Cream

*Staub Giveaway Reminder*: Don’t forget to enter to win this 7 Quart Staub Cocotte in Aubergine from BigKitchen.com. Entry rules below.

I am wrapping up holiday dinner week with a new favorite “adults-only” ice cream. I have to admit, I saw the title Boozy Eggnog Ice Cream on the Jeni’s Splendid Ice Creams site, but couldn’t find the recipe anywhere. Thankfully I have her awesome book and was able to use it to riff on her base flavor formula and dream up my own recipe. Maybe sometime I’ll actually get to taste her version to make a comparison. Mine is creamy and boozy with just a hint of spice. My husband and I loved it, as will you.

In case you are still searching for some more awesome holiday desserts, here are a few of my favorites. Feast your eyes and enjoy!

Eggnog Cheesecake

Grandmother’s Chess Pie: Merry Gourmet

Nigella’s Christmas Pavlova: BBC

Dorie’s Spicy Gingerbread Cake: Serious Eats

Ginger Pear Cake: Big Girls, Small Kitchen

Rustic Maple Pecan Pie: Simple Bites

 

 

Staub open

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Disclosure: This gift was generously donated by the kind people at BigKitchen.com.

Recipe

 Boozy Eggnog Ice Cream

inspired by Jeni’s Splendid Ice Creams

Ingredients

2 cups eggnog (not low-fat)
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons cream cheese, softened
1 pinch fine sea salt
1 ¼ cups heavy cream
½ cup granulated sugar
2 tablespoons light corn syrup
¼ cup dark rum

Instructions

1. Whisk 2 tablespoons of the eggnog with cornstarch in a small ramekin and set aside.  In a separate bowl whisk the cream cheese and salt until smooth. Finally, fill a third bowl with ice and set aside.

2. Pour the remaining eggnog into a large saucepan and add the cream, sugar, and corn syrup. Whisk continuously and bring to a boil over medium heat. Allow to boil for four minutes. Remove the mixture from the heat and whisk in the cornstarch slurry, then place the pan back on the burner. Boil for one more minute, stirring the whole time until the mixture thickens and coats the back of a spoon. Remove from heat.

3. Slowly pour the warm mixture into the bowl with the cream cheese and whisk until completely smooth. Then stir in the dark rum. Pour the mixture into a large ziploc bag and submerge the sealed bag in the bowl of ice to chill for at least 30 minutes.

4. Pour the mixture into the ice cream mixer and churn according to manufacturers directions. Press the ice cream into a container and freeze.

 

Naptime Notes

Naptime Recipe Serving ideas

This ice cream is definitely only for the adults. It would be great served with pie or cake!

 

Naptime Stopwatch

20 minutes prep time, 20 minutes churn time

 

Naptime Reviews

This sample batch was a huge hit with my husband. It has a firm boozy kick so be prepared!

 

More Naptime Recipes

  • Babs Harrison

    My favorite dish of the season has to be Pumpkin..well anything.. but pie mostly. I love the taste of pumpkin! I wait all year for the “seasonal” specials the retailers put out, coffee creamer, ice cream, pumpkin rolls, you name it, if it has pumpkin in it, I’m buying it!

  • Babs Harrison

    I’m already a Facebook fan, subscribe to your newsletter, here’s my tweet https://twitter.com/#!/Babz1225/status/147687001792053248 and I’m following you on Stumble! :)

  • Miranda

    I love bone in ham with mustard sauce.

  • Miranda

    FB follower

  • Miranda

    Email subscriber.

  • Liz the Chef

    I know your eggnog cheesecake rocks – now, on to the boozy ice cream!

  • Amanda Thompson

    My favorite holiday dish is my dad’s deep-fried turkey! 

  • Amanda Thompson

    I already subscribe to The Naptime Chef newsletter.

  • Linscottjmb

    Ham, I love the holiday Ham and all the wonderful dishes we make with the leftovers.

  • Diane M.

    My family’s Italian is we make a traditional all seafood Christmas Eve dinner and my favorite dish is lobster tails in tomato sauce, made with my grandmother’s recipe.

  • RoChele

    I’m a vegan so the holiday dinners are always a bit difficult, but my favorite dish is definitely vegan green bean casserole. Everything has to be made from scratch so it’s already tastier than the typical recipes! 

    • RoChele

      Just realized I’d commented on a previous post. Please disregard this comment. Sorry! 

  • http://www.facebook.com/people/Valerie-Vagnini/10502228 Valerie Vagnini

    Hey, Chef!

    After reading your post, I happened to be in Columbus, OH and stumbled upon Jeni’s Splendid Icecream store!  I was so excited and took a quick photo for you!  I wanted to try the boozy eggnog flavor, but it was only offered in the to-go pint.  Have you had her ice creams?  The flavors were incredible (the awesome staff let our group of 10 try as many as we liked) and we were ready for more pretty much as soon as we finished our first cones :)  Thanks for posting about the brand, it made our trip more delicious!

    • Anonymous

      Hi Valerie – That is SOO cool. I am dying to go to her store one-day. I would probably demolish the entire inventory in one afternoon LOL! I am glad you had a great trip!

  • Verelle

    I was really disappointed with this ice cream recipe: there is definitely too much liquor in it, because it never fully hardens. It has the consistency of soft serve. I would imagine it would work better with little to no rum.

    • KelseyTheNaptimeChef

      Hi Verelle, I am sorry to hear that. It froze fairly hard for me. What kind of container did you use? It definitely is a boozier recipe, hence the name. But, you can reduce the amount of liquor depending on your taste!