I made my very first homemade eggnog this season. I usually buy it from the store so we can each have a cup…..and only a cup. It’s RICH – and I don’t mean like Donald Trump. And honestly, I didn’t really like it that much – I just wanted to drink eggnog. It makes me feel cool. But then I came across this recipe from The Purposed Heart for Pumpkin Eggnog and it ROCKS MY FACE OFF! Seriously – it’s delicious. The stuff in the store doesn’t even compare – and plus, if you make this then you’ll know what’s in it….instead of the mysterious “natural flavoring.” What the heck is natural flavoring anyway? Do yourself a favor and make this. You’ll love it.
I had one cup of this nectar left over and I decided to whip up some ice cream using it. The result was a culinary holiday delight. It makes me feel cool to say “culinary holiday delight.”
You’ll need eggnog, maple syrup, heavy cream, cinnamon, nutmeg, vanilla extract and whole milk. That’s it. Stuff you should have laying around anyway….and if you don’t keep heavy cream on hand, start doing it. It’s good stuff, man. It’ll make you feel cool.
In a mixing bowl, combine all the ingredients. Now that I’m writing this out, I realize how super easy this recipe is. If you can measure, you can make this ice cream…..notice, I didn’t say “if you can do math” because I’m not a math genius, folks. Math is not required for ice cream….thank goodness.
Pour your ingredients into something with a lid and stick it in the fridge for 2-24 hours. Yes, that’s a wide span of time. Meaning, put it in there and get it out again when you remember it’s in there.
After refrigeration, churn that puppy according to your ice cream maker’s instructions. This is my Cuisinart….and we’re in love. It’s my favorite new kitchen tool – even beating out my Nutrimill. Notice I didn’t say that it beats out Barry…..because that would be wrong. Very wrong.
Here it is in all its beautiful eggnog glory. It’s sooooooooooooo good. It goes well with cookies – or so I’ve been told by various people in my house….not me, because I would never just sit down and eat a bowl of ice cream with cookies. *Cough*
But, if you don’t have an ice cream maker and you still want to make lots of eggnog goodies with your leftover eggnog, here are some suggestions from other bloggers….and by the way, after Christmas you can get eggnog on clearance for super cheap to make these delicious treats.
Eggnog French Toast by Shugary Sweets
Eggnog Hot Chocolate from Your Thriving Family
Eggnog Latte from Quick and Easy Cheap and Healthy
Eggnog Pancakes from Being Suzy Homemaker
Eggnog Coffee Cake from Our Krazy Kitchen
Eggnog Syrup from Real Mom Kitchen
Eggnog Ice Cream
- 1 cup eggnog
- 1/3 cup maple syrup
- 1 ½ cups heavy cream
- ½ cup whole milk
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon vanilla extract
- Combine all ingredients. Whisk well.
- Cover and refrigerate for 2-24 hours.
- Churn according to ice cream maker instructions.
- Serve soft serve or transfer to a container for the freezer.
This post is linked at Hearth and Soul Blog Hop at Penniless Parenting, at Healthy 2Day Wednesday on Day2Day Joys, at Simple Lives Thursday on GNOWFGLINS, and at Frugal Days Sustainable Ways at Frugally Sustainable.