Everybody expects to see eggnog on the menu but why not serve it up a little differently this year? This eggnog ice cream gets made in an ice cream maker (affiliate link) and should be frozen the day before serving for a more scoop-able consistency. No stove top heating is required.
Keyword: eggnog, gluten free, ice cream
Author: Chef Sara Furcini
2cupsheavy whipping cream
1tbspvanilla extract or rumoptional
Combine all ingredients in a large bowl. Whisk for a minute to combine the sugar and add the vanilla extract or rum.
Follow your ice cream manufacturer's instructions to churn the liquid into a soft serve consistency. For a scoop-able texture, allow the ice cream to freeze for 24 hours after the soft serve phase. Scoop and serve with a garnish of freshly grated nutmeg.
Vanilla extract and rum are optional because they help produce a creamy consistency. If you don't want to include it, that's totally ok. Your ice cream will still be delicious.