I heard once that ice cream sales are higher in the winter than they are in the summer. Not sure if it is true, but I have probably retold that statement to at least 10 people when discussing ice cream.
It makes sense. In the winter you relax inside, cuddle on the couch with a blanket, and eat comfort food. For me ice cream is comforting. So it makes sense…. right?
Something else that makes sense is using eggnog for ice cream. I love eggnog, but I can only drink a very small portion at a time. It’s like drinking deliciously flavored heavy cream. It’s so thick. It’s so creamy. It’s so perfect for ice cream.
Eggnog Ice Cream
yield: One quart ice cream
1 qt Eggnog
1/2 cup Sugar
1/2 tsp Vanilla Bean Paste (or extract)
pinch Salt
Gingersnaps, crumbled (optional)
1. In a bowl whisk together the sugar, vanilla bean paste and salt. Pour in enough egg nog to be able to stir everything together until smooth.
2. Pour the eggnog/sugar mixture along with the rest of the eggnog in your electric ice cream maker and freeze according to manufacturers instructions.
This ice cream is delicious and couldn’t be more easy. Many eggnog ice cream recipes call for milk, heavy cream, nutmeg and the other ingredients necessary to create the eggnog flavor. Well, I say just buy eggnog and be done with it! I recently got a waffle cone maker and this was my first time to use it. They came out nice and crispy! As for the topping I purchased gingersnaps and crumbled a few on top.
Sorry ice cream industry, I’m making my own ice cream this year!
