Make Quick Eggnog With Ice Cream
Traditional eggnog is essentially a drinkable custard made with raw eggs. It should be decadent, thick, spicy and boozy (if you like that sort of thing). But making a big batch of eggnog is a slow process. Some recipes call for a lot of beaten eggs, while others call for adding custard to hot milk. If you’re interested in making eggnog but are frustrated by raw eggs, wish you had a vegan option, or are put off by the time it takes to make a batch, I have the perfect tip for you.
Classic eggnog takes time
I don’t know how many people learned about eggnog after watching Christmas Vacation , but you can add me to your ranks. After that inspiring cup of reindeer scene, I tried making classic eggnog from scratch—with beaten yolks and beaten egg whites folded in at the end. Although it tasted good and contained strong alcohol, I never made it again. Simply put, it was a pain in the ass. Unless you’re making a full-blown shake with raw eggs that doesn’t mix very well, you’ll have to do a lot of whisking. If you’re making custard to achieve a firm, velvety texture, you’ll probably temper the eggs with hot milk. This leaves you with a pot of steaming hot custard that needs to cool before serving, which takes many Earth hours.
Eggnog Ice Cream is the Answer (Even for Vegans)
That’s right: ice cream. Your mind will tell you, “No, we’ve spent our entire lives preventing this,” but go ahead and melt a pint or two of vanilla ice cream. This is the perfect base for flavorful, thick and creamy eggnog: it itself is a pre-cooked, pre-aerated and pre-chilled vanilla custard. You probably already have a brand you like. The hard work is done for you; all you have to do is personalize it.
I saw this hack on Sarah Moulton’s Instagram . If you don’t know her, Sarah is an OG celebrity chef. Sarah grilled steaks on the Food Network before Rachael Ray burned her first broiler toast on TV.
Moulton suggests letting the ice cream melt in the refrigerator overnight. Since I like this hack for its speed, I melted mine in the microwave.
Remove the lids from freshly frozen ice cream and remove the plastic seal, if there is one. I used Ben & Jerry’s vanilla ice cream and microwaved the entire pint for 20 seconds to loosen the edges. I then scooped the ice cream into a glass measuring cup. Microwave the ice cream in 20-second batches, stirring in between until the ice cream is completely melted but not hot. (If you like your eggnog warm, you can continue to microwave and stir until the temperature is to your liking.)
Add ground spices such as cinnamon, nutmeg, cloves, cardamom or allspice and stir. If any spices clump, use an immersion blender to quickly blend them. Add the brown liqueur of your choice, such as whiskey, rum, brandy or bourbon. Sarah’s recipe calls for two ounces of alcohol per pint of ice cream. This is ideal if you just like the slightest reminder that you’re drinking alcohol. I tried the eggnog after two, three and four ounces of bourbon and found that three was perfect for me.
This trick also works if you can’t find dairy-free or vegan eggnog at the store. Most frozen dessert “ice creams” contain beneficial thickeners and emulsifiers that prevent separation and discomfort even after melting, but check the brand before making a big batch for a holiday party. Use the same microwave cooking method and continue from there. This recipe makes four servings and can be doubled or tripled for larger servings.
Quick Eggnog Ice Cream Recipe
(adapted from Sarah Moulton)
Ingredients:
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1 pint vanilla ice cream (or vegan vanilla “ice cream”)
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2–4 ounces whiskey, rum, brandy, or bourbon
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½ teaspoon of any ground spices (cinnamon, cardamom, cloves, nutmeg or ginger)
1. Remove the top of the box and remove the entire liner. Place the entire box on the counter to soften for 20 minutes or soften in the microwave for 20 seconds. Place ice cream in a microwave-safe bowl or measuring cup.
2. Microwave ice cream in 20-second batches, stirring and breaking up ice cream between batches. Continue doing this until you are happy with the serving temperature.
3. Add your alcohol of choice. Add any combination of spices you like for a total serving of half a teaspoon. If necessary, use an immersion blender to break up any spice clumps. Serve and have fun.