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Egg Nog Ice Cream
"Low Carb Cooking" at Low Carb Diet Support: "I found an incredible ice cream recipe on this board and changed it just a tad and DH and I were so pleased with it. We made it into chocolate chip macadamia nut ice cream. ...." |
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#1
12-02-2003, 09:33 AM
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 Heather   |
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#2
12-02-2003, 10:31 AM
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| Hi Heather! Welcome to the cooking forum  I think that DaVinci's has a s/f egg nog syrup. That would be where I would start anyway... Blessings! Sharron Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine" available where ever books are sold. www.thelowcarbcook.com "My purpose is that they may be encouraged in heart." Colossians 2:2 |
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#3
12-02-2003, 12:13 PM
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| Heather, I think I might try some rum extract and nutmeg. Start out "light" on the extract and add more to suit your taste. Just my $.02 Shelley sg *********** "if it ain't broke don't fix it" ***********   |
Way Of Living Forever
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#4
12-02-2003, 12:16 PM
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| The main thing about egg nog is, of course, eggs and then nutmeg and brandy. We make lots of ice cream at our house, DH loves it. I would recommend a gelato style ice cream with an egg custard as the base. It does need to be cooked and cooled before churning but the result is worth it. Here’s a link to a basic gelato recipe if you would like to try it… http://dessert.allrecipes.com/AZ/Glt.asp Aside from that, you could use your basic vanilla recipe and just add a bit of freshly grated nutmeg and a 1-2 tablespoons of brandy. That would give you the “jist” of the flavors without going through the cooking process. I never knew what a difference there was between ice cream and gelato until I went to Italy last year. What an eye opener! Good luck  Member since 2001 http://www.ilovelowcarb.com Size 24(start lowfat)/Size 18(start LC)/Size 14/Size 8 |
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#5
12-02-2003, 02:32 PM
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| Egg Nog Ice Cream 3 cups whipping cream 1 cup whole milk 1 vanilla bean, split lengthwise 6 large egg yolks 1 cup Splenda 1/4 cup dark rum 1/4 teaspoon ground nutmeg Combine whipping cream and milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir constantly over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into large bowl. Mix in rum and nutmeg. Refrigerate until cold. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Can be made 4 days ahead. Keep frozen.) I haven't tried this but it sure SOUNDS GOOD! Don't squat with yer spurs on! |
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#7
12-03-2003, 02:21 AM
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#8
12-03-2003, 03:03 AM
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| Sounds great Char! Member since 2001 http://www.ilovelowcarb.com Size 24(start lowfat)/Size 18(start LC)/Size 14/Size 8 |
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