eggnog ice cream

Do you make New Years resolutions?

I don’t.  Instead of waiting until a particular day to add, delete or change something in my life, I do it the moment I think about it.  If I put it off even a second past that, I won’t do it.  What we do like to do is reflect on the previous year and anticipate what the future year may hold.

Last year was a change, of epic proportions.  We had our second daughter and turns out she’s a ‘high needs’ baby.  So much so that I have to make her own formula (read about that story here).  She’s getting better and better each day, thank you Jesus!  There have been days where I don’t even know how we’ll make it to the next.  Yes, that’s a tad bit dramatic, but you guys, when you’re 3 month old baby won’t eat, yet she’s starving, what do you even do?  You’re guess is as good as mine.  Every book, pediatrician, and piece of advice was written for every child, but this one.  She has her own agenda and occasionally we fit into it.

I also quit working full time out of the house and became a stay at home home.  Given that our second child was a huge challenge, we just decided to figure out who to afford for me to be home.  I’ve always wanted this, but still, it’s a HUGE change!!!!  My blog is a job so you could say I work out of my house, which, if you’ve ever worked out of your house with kids, you know how challenging that can be.  They say, “work when they sleep.”  That’s cute.  You know what I want to do when they sleep?  Eat ice cream.  Speaking of ice cream… I ate way too much of it in 2013.

eggnog ice cream 3

Looking back on 2013, it was an outstanding year.  Draining, oh.so.very.draining.  But outstanding.

Looking forward to 2014, I anticipate it to be a pretty mild year compared to the last few.  No pregnancy.  No child birth.  No buying a house.  No fixing up a house.  No significant job changes.  It should be a year where we cruise a little.  And I must say, I am really looking forward to it!

Since I am at home full time, I made myself a commitment to never buy ice cream at the store.  Not like I have all the time in the world to devote to making ice cream, but it really isn’t time consuming and the rewards for my efforts make it worth it.  Also, in trying to save money (who isn’t looking to save a penny here and there?!) I try my hardest never to let anything go to waste.  So, there was that time I got lazy an bought a carton of eggnog instead of making some.  We hated it.  Store-bought eggnog is just gross to drink.  No matter how much bourbon, whiskey, or rum you add, the eggnog base must be awesome to start off with if you’re going to drink it.  Even though we didn’t think it was drinkable, it’s edible, and I hate wasting.  Sooooo, I turned that store-bought eggnog into ice cream.  Perfecto!  Add some real egg yolks, cream, sugar, spice, BAM!  A bowl of this stuff is legit!

eggnog ice cream 2

 

Eggnog Ice Cream

Eggnog Ice Cream

Ingredients

  • 2 cups heavy cream
  • 1 cup eggnog (homemade or store-bought)
  • 1 tsp grated nutmeg
  • 1/4 tsp ground cinnamon
  • pinch salt
  • 1/2 cup sugar
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 3 tbsp of bourbon or dark rum (optional)

Instructions

Place the cream, sugar, nutmeg, cinnamon, and salt into a medium saucepan. Heat until steaming, but not yet boiling. Remove from heat.

In a medium bowl, whisk the egg yolks. Spoon 1/2 cup of the hot cream into the yolks until blended. Add another 1/2 cup of the cream, continuing adding it until it’s all been added and mixed with the egg yolks.

Scrape the custard into the saucepan. Set the pan over medium heat, stirring constantly with a wooden spoon and scraping the bottom until the custard thickens (coats the back of spoon and leaves a strip when you run your finger across the spoon).

Pour the

Strain the custard into a large bowl. Stir in the vanilla extract and the eggnog (and bourbon or rum is using). Chill the custard completely.

Churn the chilled custard in your ice cream machine according to the manufacturer’s instructions. Scoop into a freezer safe container and freeze until completely firm.

Makes about 1 quart.

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