Frozen Eggnog Recipes

Steps:

• For the eggnog: Heat the milk and cream in a heavy-bottomed saucepan over medium heat until warm.
• Meanwhile, in a bowl, beat the egg yolks and sugar until light, fluffy and pale in color.
• Temper the egg yolks by adding a couple ladles of the warm milk/cream mixture into the egg mixture while whisking constantly. Add the mixture back to the pot over medium heat. Continue to cook, gently stirring, until thick, about 5 minutes. Transfer to a separate container and chill for at least 1 hour, then stir in the nutmeg.
• For the cocktail: When ready to serve, add the maple syrup and crushed gingersnaps to separate small plates. Run the rim of each martini glass in the maple syrup, then dip the rim in the crushed gingersnaps.
• For each drink, pour 3/4 cup of the eggnog into a cocktail shaker with ice and add 2 ounces of the bourbon. Shake vigorously, then pour into the prepared glass. Sprinkle over a little nutmeg and serve.

Steps:

• Put 4 large highball glasses or small goblets in the freezer to chill.
• In a blender, combine the eggnog, brandy and ice cubes and puree until smooth. Add the ice cream and puree until just combined.
• Divide the cocktail among the glasses, garnish with a sprinkle of nutmeg and serve with thick straws.

Steps:

• Beat egg yolks until they are thick and pale and gradually beat in sugar. Fold in whipped heavy cream and freeze the mixture until it is almost hard. Remove the cream from the freezer and let it soften slightly. Stir in the Cognac and dark rum, to taste. Stir in a few handfuls of rum-soaked raisins, if desired. Return the mixture to the freezer. Serve the eggnog in small punch cups, with spoons.

Steps:

• Mix all together but the whipped cream. Pour into a 9x13 glass pan and freeze until slightly frozen. Beat until light and fluffy, fold in whipped cream. Freeze again until completely frozen. Scoop into cups with ice cream scoop to serve.

Steps:

• Pour about 2/3 of the container of eggnog in a shallow glass dish, cover with plastic wrap and place in freezer. When it is frozen, it will be sort of a like sherbert. Scoop half of this frozen eggnog into a blender pitcher.
• Add liquors and blend. Then add enough of the unfrozen eggnog until you get a nice smooth slushy texture. If you want it stronger, add more liquor and less of the unfrozen eggnog.
• I like to top mine with whipped cream and sprinkle with a cinnamon/sugar mixture.
• For a non alcoholic version, replace liquor with more unfrozen eggnog. Also, you may wish to thin it out with milk or cream. Freezing lowered the intensity of flavor, so when I added the cream, I needed to also add a little sugar and a little nutmeg.
• Unused frozen eggnog can be transferred to a freezer dish and kept in the freezer for a quickie drink anytime. Yummy!