Chef Kardea Brown wants you to enjoy this festive drink the (really) unconventional way.
Eggnog , in its silky , custardy burden , drinks like unthaw ice cream . So what if — instead of swig it straight down , or remixing it into abooze - filled coquito — we moil it up ? Frozen goody very seldom make the holiday sweet go around , but this eggnog ice cream , with its fragrant , warm up spices , will do excellently scoop out on top of your favorite scorched good .
This recipe come from chef Kardea Brown , the asterisk behind Food internet’sDelicious Miss Brownand generator ofNew York Timesbest - sellerThe Way Home . “Once I see more than one variety of eggnog on the shelf , I jazz that the vacation are around the corner , ” Brown say . “ Here in Charleston , it ’s still pretty raging , so I call back , Why not turn this eggnog into frosting pick and twin it with a fond afters ? ”
But if you ’re pressed for fourth dimension , store - bought eggnog will do just fine , and Brown recommendsSouthern Comfortbrand . Before you get to actually make the ice cream , though , do n’t forget to cast aside a goat god into the freezer . “ You ’re going to put the mixture into this very cold pan , which will encourage it to freeze up a small faster , ” she says .
Photo by Cole Saladino for Thrillist
When it do tomaking shabu emollient at home , Brown says not to require the jolly voiceless consistency present in the store - buy mixed bag , which is made potential with stabilizers . “ This is going to be more like a soft serve , ” she say . “ The longer you go away it in the freezer , the more it comes together , but just be reminded that once you take the scoop out , and the air hits it , it ’s going to melt pretty apace . ”
You ’ll still get that creamy grain , though , thanks to the presence of heavy emollient , which you must beat with a very careful middle . pay up care to when the cream turns into just - over - diffused , then stop there . “ If you go any further than that , you ’ll trounce out all the atmosphere that you just lather into it , and it ’ll go back flat , ” Brown says .
Once your assortment is frozen and you ’re quick to serve it alongside some pie or on its own in a festive chalice , have at it with the toppings . “ My grandmother loves feed ice cream with wassail pecans on top , ” Brown says . She also recommends a mizzle of rum caramelized sugar sauce , or some childlike , poached apple . After all , it ’s that time of year to be a little extra .
Eggnog Ice Cream
Ingredients :
• 1 14 - ounce can sweeten condensed milk• 1 tablespoonful vanilla extract• Pinch kosher salt• 2 cup laborious cream• 16 ounces ( 2 cups ) testis peg of your choice ( full fat )
Directions :
1 . Place a big loaf goat god in the deep-freeze for 30 minutes.2 . bunk the sweetened distill milk , eggnog , vanilla extract and table salt in a large stadium with a hand - held sociable until placid . do aside . ( wash out and dry the beaters.)3 . tucker out the heavy emollient in a large bowl with the hand - confine social until unwavering peaks form.4 . Fold the heavy cream into the eggnog mixture.5 . spoonful or pelt the mixture into the frozen pan.6 . Cover tightly with plastic wrap and freeze down until house , at least 6 hours but preferably overnight.7 . To serve , get the ice ointment put up at room temperature for about 5 minutes before scooping into serve roll .
