Eggnog Ice Cream

Ingredients and Weight:

• Heavy cream: 2 cups (1 pint)
• Milk: 1 cup
• Sugar: 1 cup
• Eggs: 6 large, separated
• Ground nutmeg: 1/4 teaspoon
• Ground cinnamon: 1/4 teaspoon
• Rum extract (optional): 1 tablespoon
• Vanilla extract: 1 teaspoon

Preparation Time:

30 minutes

Preparation Time:

4 hours (including freezing)

Difficulty Level:

2/5 (moderate)

Preparation Method Steps:

1. In a medium bowl, whisk together the heavy cream, milk, sugar, egg yolks, nutmeg, cinnamon, rum extract (if using), and vanilla extract.
2. In a separate bowl, whip the egg whites until stiff peaks form.
3. Gradually fold the egg whites into the egg yolk mixture.
4. Pour the mixture into a freezer-safe container and freeze for at least 4 hours, or until firm.
5. Serve scoops of the ice cream in chilled bowls or cones.

Nutritional Information:

Per serving (1/2 cup):

• Calories: 250
• Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 100mg
• Sodium: 50mg
• Carbohydrates: 25g
• Protein: 5g

Dish Characteristics:

• Creamy and rich
• Flavored with nutmeg and cinnamon
• Optional rum flavor adds a festive touch
• Perfect for a special occasion or dessert

User Comments:

• "This eggnog ice cream is so delicious and festive! The perfect way to enjoy the holiday spirit."
• "I love the creamy texture and the subtle flavor of nutmeg and cinnamon."
• "The optional rum flavor is a nice touch, but it's still great without it."
• "This ice cream was a hit with my family and friends. I'll definitely be making it again."

Special Precautions and Tips:

• Use fresh, high-quality ingredients for the best results.
• Make sure the ice cream is frozen for at least 4 hours before serving.
• If the ice cream is too firm, let it soften slightly at room temperature before scooping.
• For a vegan version, use almond milk or soy milk instead of dairy milk, and use a plant-based egg substitute instead of eggs.