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.
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
ilk and 1 cup of eggnog until smooth. Bring 3 cups
up milk and 1 cup eggnog until smooth. Bring remaining milk
Let butter, eggs and eggnog stand at room temperature 30
reamy. Gradually pour in the eggnog, stirring slowly. Fold in the
bsp of sugar and the eggnog. Using an electric hand mixer
In a pitcher, stir eggnog and orange juice concentrate until well mixed.
Pour in ginger ale and stir gently.
Scoop softened, but not melted, ice cream into a punch bowl.
Pour eggnog over ice cream and mix slightly.
Sprinkle with nutmeg and cinnamon and mix.
Gently stir in whipped topping that has been thawed.
Serve and enjoy.
Make eggnog creme anglaise: in med saucepan,
o 10 minutes.
Pour eggnog into a large bowl; gradually
Beat the egg yolks with electric mixer until thick and almost white. Continue beating and add in the granulated sugar, cognac and brandy.
Fold in 3 quarts heavy cream and 6 egg whites that were whipped until soft peaks formed.
In another bowl, beat 6 egg whites very stiff. Gradually add to it the powdered sugar, then fold this mixture into the eggnog.
In another bowl, whip 3 cups heavy cream until barely holds its shape.
Blend this mixture into the eggnog with a rubber spatula.
Let eggnog \"rest\" 12 to 14 hours before serving.
Let juice and strawberries partially thaw.
Pour eggnog into punch bowl.
Pour juice from can into punch bowl.
Beat with mixer.
Stir in strawberries.
Serve.
Soften gelatin in 1 C. eggnog; stir over low heat until dissolved.
Add sugar; stir until dissolved.
Blend in remaining eggnog, sour cream and extract.
Chill until thickened but not set.
Fold whipping cream and cookies into eggnog mixture.
Pour into mold (2 qt. size) and chill till firm.
Unmold and serve with raspberry sauce.
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.
if desired.
For the eggnog french toast--arrange the bread
/4 cup of the eggnog in a saucepan. Squeeze out
Stir eggnog, chocolate syrup, coffee liqueur, and peppermint extract together in a large bowl with a whisk until smooth. Fold whipped topping through the eggnog mixture.
br>Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg
combine cake mix, nutmeg, eggs, eggnog, melted butter and rum or