Alright, I've got to get this recipe to you stat, as a) it's crazy delicious and b) it's seasonal and since we are post-Consumermas, is probably already out of date. Also, I'm a little embarrassed to share this, as I do feel it's kind of cheating since the main ingredient is pre-made eggnog. Don't worry--I'm not going to go all Semi-Homemade
kwanzaa cake on you, I promise. Just trust that this is stupid easy and ridiculously tasty, and I don't even particularly like eggnog. If you wanted to
make your own eggnog not only would this recipe work with it, I would also tip my hat to you.
Eggnog Ice Cream
Adapted from Sherlie's
Easy Eggnog Ice Cream at Allrecipes
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| Mr. Monster approves this recipe. |
2 cups eggnog
1 cup heavy whipping cream
1 cup milk
1 tablespoon dark rum
Mix up the goods and pour into the frozen container of an ice cream maker. Follow its directions. Mine took 50 minutes to firm up to soft serve consistency, but you know your own ice cream maker better than I. Eat a little of it now and put the rest of it in a container in the fridge to firm up properly (it will take about 2 hours).
Too bad I can't get prepared eggnog in Austria! But here is another great way to make use of your ice-cream maker, though February might not be the right time of the year for it!
ReplyDeleteApple-Cider Sorbet
1 cup of sugar
1 1/4 cup water
1 pound of apples
2 tbs apple cider
1/2 cup apple cider
1/2 cup hard cider (you get this at a liquor store--typical brands are Hornsby or Woodpecker--both British brands, or Woodchuck, a US brand)
2 tbs lemon juice
Dissolve the sugar in the water over medium heat and boil for 5 minutes. Then let it cool down. Meanwhile, pare and core the apples and cook them with the 2 tbs of water or cider over medium heat until they are soft. Puree and let cool down. Once everything is cool, mix the syrup and the applesauce together, add the remaining apple cider, hard cider and lemon juice. Put it in a flat pan for a half hour or more until it begins to set up. But be careful not to use a pan that will react with the acid in the mix--so not aluminum or plain steel. A teflon cake pan would work well, or a glass lasagna pan. Once it has begun to set up, put it into your ice cream maker to complete the process.