EGGNOG ICE CREAM
Steps:
- In the bowl of a stand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Set aside.
- In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator. Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees F, approximately 4 to 6 hours.
- Once chilled, process in an ice cream maker according to the manufacturer's instructions. Serve as is for soft-serve, or place in an airtight container and put in the freezer for 2 to 4 hours for traditional ice cream.
PUMPKIN EGGNOG
Steps:
- Prepare a bowl set into a large bowl filled with ice and water and set aside.
- Combine the condensed milk, cream, pumpkin puree and cloves in a medium heavy-bottomed saucepan over medium heat. Cook, whisking, until just below simmering. Place the egg yolks in a bowl and whisk to combine. Slowly add some of the warm cream mixture (about 1/4 cup) to the yolks, whisking constantly (this is called tempering and will prevent the yolks from curdling). Then, whisk the tempered egg yolk mixture into the saucepan. Remove from the heat and cool down by pouring the mixture into the prepared bowl. Stir occasionally, until completely cooled down.
- Place the mixture into a blender along with the sugar, bourbon and ice cubes. Blend until smooth. To serve, fill rocks glasses with ice and pour the eggnog over.
NO-COOK EGGNOG ICE CREAM
A super easy, almost too easy, very rich ice cream machine recipe for the holidays.
Provided by CHRISTYGOBAR
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 2h55m
Yield 10
Number Of Ingredients 4
Steps:
- Mix eggnog, heavy cream, condensed milk, and vanilla in a large bowl. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 23.5 g, Cholesterol 104.7 mg, Fat 23.8 g, Protein 5.1 g, SaturatedFat 14.8 g, Sodium 81.1 mg, Sugar 19.6 g
PUMPKIN EGGNOG ICE CREAM RECIPE - (4.1/5)
Provided by MJH
Number Of Ingredients 5
Steps:
- Whisk together the ice cream ingredients in a large bowl. Make sure the sweetened condensed milk has been thoroughly mixed into the cream. Put the ice cream mix in your ice cream maker and freeze according to instructions. Freeze.
PUMPKIN ICE CREAM
This recipe really captures the flavor of fall. It's good with or without the gingersnaps.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the pumpkin and pie spice until well blended. Stir in ice cream. Freeze until serving. Garnish with gingersnaps if desired.
Nutrition Facts : Calories 190 calories, Fat 10g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 72mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
EGGNOG ICE CREAM
If you need to liven things up around your holiday table, this tipsy ice cream will do the trick. Warm apple crisp, cranberry upside-down cake, or the ever-popular pumpkin pie-all are improved with a sidecar of this frozen version of eggnog. This will definitely make those obligatory family get-togethers a bit less traumatic...which I offer on very good authority. The simplest way to measure freshly grated nutmeg, which is the only kind you should use, is to fold a sheet of paper in half, reopen it, and grate the nutmeg over the paper. Then fold the paper again to direct the nutmeg into the measuring spoon.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 9
Steps:
- Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Mix in the nutmeg, brandy, rum, and vanilla and stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator. Once the mixture is cold, taste it, and grate in more fresh nutmeg if you wish. Freeze in your ice cream maker according to the manufacturer's instructions.
- Make Eggnog Ice Cream Cups by serving scoops of Eggnog Ice Cream in punch cups, drizzled with Whiskey Caramel Sauce (page 175) and dusted with freshly grated nutmeg.
PUMPKIN EGGNOG PIE
Make and share this Pumpkin Eggnog Pie recipe from Food.com.
Provided by Divinemom5
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- In medium bowl,beat pumpkin,eggs,sugar,spices,and salt until smooth.
- Slowly stir in eggnog.
- Pour into crust,bake 15 minutes.
- Reduce heat to 350 degrees.
- Bake 45-50 minutes longer or until knife inserted in center comes out clean.
- Cool.
Nutrition Facts : Calories 261.7, Fat 10.8, SaturatedFat 3.5, Cholesterol 74.6, Sodium 306.7, Carbohydrate 36.8, Fiber 1.3, Sugar 23.6, Protein 5.7
EGGNOG PUMPKIN ICE CREAM PIE
Perfect for the holidays! Plan ahead as there is a lot of freezing in between layers. Freezing time is not included in prep or cook time.
Provided by Lvs2Cook
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Crust: In a bowl, combine gingersnap crumbs and butter or margarine. Press over bottom and up side of a 9-inch pie pan. Refrigerate about 30 minutes.
- Filling: Spoon softened ice cream over chilled crust. Smooth surface with back of a spoon. Cover with foil or plastic wrap. Freeze until firm, about 3 hours.
- In a bowl, combine pumpkin, sugar, cinnamon, nutmeg and rum or brandy; set aside.
- In another bowl, beat 1 cup whipping cream until soft peaks form. Fold into pumpkin mixture. Spread over ice cream. Freeze until firm, about 4 hours.
- For ease in serving: For easier slicing, remove from freezer and place in refrigerator 10 to 20 minutes before serving.
- Decorate with additional whipped cream if desired.
Nutrition Facts : Calories 281.9, Fat 15.7, SaturatedFat 9.1, Cholesterol 48.4, Sodium 146.4, Carbohydrate 34.1, Fiber 0.6, Sugar 22.5, Protein 1.8
PUMPKIN ICE CREAM
Easy to make for Thanksgiving. This recipe has a vanilla wafer layer in it, but you can substitute gingersnaps. Delicious.
Provided by IANKRIS
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 18
Number Of Ingredients 9
Steps:
- In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream.
- Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.
Nutrition Facts : Calories 268.6 calories, Carbohydrate 36.3 g, Cholesterol 25.8 mg, Fat 13.3 g, Fiber 2.3 g, Protein 3.5 g, SaturatedFat 5 g, Sodium 213.9 mg, Sugar 24.6 g
HOMEMADE PUMPKIN ICE CREAM
Folks who favor the flavor of pumpkin really need to try this spiced ice cream. But be prepared to make more! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1 quart.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients; stir until the sugar is dissolved. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. , Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 261 calories, Fat 18g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 87mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein.
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