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Eggnog Ice Cream
Source: Eating Well

Prep Time: 20 minutes
Cook Time: 180 minutes
Difficulty: Difficult

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Eggnog Ice Cream
1 tbsp  brandy
0 tsp  unflavored gelatin
  1. In a heavy saucepan, heat 1 1/2 cups of the milk over medium heat until steaming. Meanwhile, in a mixing bowl, whisk egg yolks and sweetened condensed milk.
  2. Gradually pour the hot milk into the condensed milk/egg yolk mixture, whisking until blended. Return the mixture to the saucepan and cook, stirring with a wooden spoon, until the custard coats the back of the spoon lightly, 3 to 5 minutes. Do not overcook or boil, or the custard will curdle.
  3. Strain the custard into a clean bowl. Add the softened gelatin mixture and whisk until it has melted. Whisk in nutmeg and the remaining 1 1/2 cups cold milk. Cover and refrigerate until well chilled, about 2 hours.
  4. Pour into an ice cream maker and freeze according to manufacturer's directions. If necessary, place the ice cream in the freezer to firm up before serving.

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