inutes.
Filling: Spoon softened ice cream over chilled crust. Smooth surface
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
For the eggnog whipped cream, mix the cream with the eggnog and beat with a hand mixer until stiff.
For the fruit sauce, add the strawberries, powdered sugar and orange juice to a saucepan and cook 3 mins. Puree the mixture and strain through a sieve.
Put a dollop of the eggnog whipped cream on 4 plates, followed by a scoop of ice cream. Top with the fruit sauce and sprinkle with white chocolate shavings to serve.
Scoop ice cream into a punch bowl.
Pour eggnog over ice cream, and sprinkle with nutmeg and cinnamon; stir in whipped topping.
To each glass add a shot of rum, then eggnog, one cinnamon stick, top with a couple of drops of grenadine and a cherry.
Serve immediately.
Stir, as needed.
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.
1. Transfer ice cream to bowl; place in refrigerator
Mix the eggnog, whipping cream, and milk together in a bowl, and pour the mixture into the freezer container of an ice cream maker. Freeze according to manufacturer's directions. Once frozen, spoon the ice cream into a container, and freeze 2 hours more.
he bourbon.
Chill the eggnog, covered, overnight; transfer it to
In blender, combine ice cream, brandy, milk, Grand Marnier, if desired, and 1/8 teaspoon nutmeg and blend until mixture is smooth and frothy.
Pour into 4 glasses and sprinkle with remaining nutmeg.
Defrost ice cream.
Mix first 5 ingredients.
Add vanilla to taste.
Stir.
Store in closed container(s) in refrigerator. Plastic milk jugs work well for this.
Sprinkle nutmeg on top of individual glasses of eggnog before serving.
Put eggnog, ice cream, brandy and creme de cacao together. Blend lightly until thick and creamy.
Top with whipped cream and a touch of nutmeg.
Mix it all together from cold ingredients. If the eggnog and egg beaters aren't fridge cold when you put this together then let the mixture sit in the fridge an extra hour.
Put in ice cream maker per your machines instructions. I use the Cuisinart and 30 minutes gets this done perfectly.
late.
Scoop and press ice cream into bottom \"crust\".
Top
Vanilla Ice Cream:
In a mixing bowl, combine heavy cream, evaporated milk
Combine well beaten eggs, condensed milk, vanilla and salt. Gently beat in milk.
Fold in whipped cream.
Sprinkle with nutmeg.
Float ice cream block to keep cold.
CLASSIC ICE CREAM: To the fruit cocktail,
Take one carton of ice cream out so it will
Let ice cream stand at room temperature about
rocess coffee-spice custard in ice cream maker according to manufacturer's
br>Spread a layer of ice cream over the cookies.
Repeat