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.
Make pudding according to package directions.
Whip pudding, cream cheese and eggnog together and pour into graham cracker pie shell.
Refrigerate least 2 hours before serving.
Sprinkle with nutmeg before serving.
elatin. Stir in eggnog, egg yolks, and nutmeg. Cook over medium heat
Stir sugar and contents of package in a bowl until well blended.
Add peaches, pears, gingerroot and lemon zest and juice. Stir 3 minutes.
Ladle jam into clean jars.
Twist on lids and let stand until thickened, about 30 minutes.
Tip: For best results, use fully ripe pears and crush with a potato masher.
aking direction on back of no-cook lasagna box.
Stir sugar and contents of package in a bowl until well blended.
Add 4 cups crushed fruit (for peaches, reduce to 3 1/2 cups). Stir 3 minutes.
Ladle jam into clean plastic (or glass)freezer jars.
Twist on lids and let stand until thickened, about 30 minutes.
Refrigerate up to 3 weeks or freeze up to 1 year.
NOTE: Fresh strawberries: 4 (1 lb) pkgs Frozen Strawberries: 3 (12 oz) bags.
Fresh Peaches: 12 medium.
Frozen Peaches: 3 (16 oz) bags.
Fresh Raspberries: 6 (6 oz) pkgs.
Frozen Raspberies: 3 (12 oz) bags.
ie crust.
SPICED & SPIRITED EGGNOG PIE: Beat egg yolks with
he creamed mixture alternately with eggnog. Pour into two 9 inch
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.
tir in eggnog.
Cook until thickened and bubbly.
Cook and stir
dd eggnog to sugar mixture, stirring constantly. Cook and stir until eggnog mixture
heavy bottomed saucepan, add eggnog and sugar, bring to a
oom temperature.
For the eggnog:
Blend the sugar-flour
In a small bowl, sprinkle gelatin over water; let stand for 1 minute.
In a saucepan, combine sugar, cornstarch and salt.
Stir in eggnog until smooth, bring to a boil; cook and stir for 2 minutes, or until thickened.
Stir in gelatin until dissolved.
Remove from heat; cool to room temperature.
Stir in extracts.
Fold in whipped cream.
Pour into pastry shell.
Refrigerate until firm (about 3 or more hours).
stir together cornstarch, sugar, and eggnog; cook, stirring, until thickened; stir in
/4 cup of the eggnog in a saucepan. Squeeze out
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
br>Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg
Combine eggnog, rice, vanilla extract, nutmeg, and salt in a saucepan; cook and stir over medium heat until bubbling, about 5 minutes.
Whisk half-and-half and egg together in a glass bowl. Whisk in some of the hot eggnog mixture. Pour the egg mixture back into the saucepan; cook and stir until pudding is thick, about 5 minutes.
Soften gelatin in 1/4 cup of the eggnog.
Heat the remaining 1 1/2 cup eggnog in saucepan.
Beat egg yolks slightly and stir in 1/4 cup of the sugar.
Pour a small amount of hot eggnog over egg yolks and mix well.
Return to eggnog in pan and cook over medium heat, stirring constantly, until mixture coats a spoon.