Chilly Christmas!

Posted on December 29, 2012. Filed under: Deserts | Tags: , , |

Matt’s mom invited me over for Christmas, and I decided I had to make something to take along. And, after having lunch at my mom’s, I wasn’t sure what I would even want to eat for dinner #2 of the day. I decided on ice cream because I hadn’t been able to use my new ice cream maker that much, and it was something fast I could make as well. I ended up working 14 hours the Sunday before and about 6 on Christmas Eve, so what I made had to be simple. The great thing about my ice cream maker is that it really is simple, the mix has to be in the fridge for at least 2 hours, or over night and the maker churns it in less than 20 minutes, which was perfect. I made the mix Sunday after work (it was 1:30 in the morning) and quickly churned the ice cream after work on Monday before going to my parents. It finished setting in the freezer over night and I was able to pick it up before going to Matt’s mom’s. My original plan was to make gingerbread ice cream with some gingerbread cookie pieces in it, but I put a little too much nutmeg in it, and it tasted more like eggnog, no complaints here.

Rachel’s Eggnog Ice cream

2 cps heavy cream
1 cp whole milk
3/4 cp sugar
pinch of salt
1 tbsp vanilla extract
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
crumbled gingersnaps (optional)

  1. Mix together everything but the gingersnaps and store in the refrigerator for at least 2 hours, or over night.
  2. Turn on your ice cream maker, making sure the bowl is completely frozen. Pour in the mixture slowly and allow to set. When the mixture is almost set, add the gingersnaps and allow to mix in. Store in an airtight container in the freezer.
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