Meat-Free Friday: Eggnog Ice Cream

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Eggnog in summer? Why not?

I’m going to make a confession here: I did not intend to make eggnog ice cream. I meant to make chai ice cream. However, silly me didn’t think that chai spices + egg custard would taste like eggnog! I’m not going to complain though because its actually really good. I love eggnog around the holidays, but I can only drink so much of it because its so rich and thick. As an ice cream, you get all of the good flavor without the thickness! It may not be the most seasonally appropriate flavor, but trust me… it works.

Eggnog Ice Cream

• 1.5 cups heavy cream
• 1.5 cups skim milk
  
• 1/2 cup agave nectar
• 1 vanilla bean, split
• 1 cinnamon stick
• 3 cloves
• 3 allspice
• dash cardamom
• 1/2 tsp coarsely grated nutmeg
• 4 egg yolks, beaten

Combine cream, milk, agave and vanilla bean in a medium saucepan. Tie remaining spices in cheesecloth and add to pan. Heat to about 175 degrees (just below boiling).Remove from heat and let flavors infuse for about 1 hour. Return to heat and bring back to 175 degrees. Remove vanilla bean and spice packet.

Ladle some of the heated cream mxture into the eggs, stirring constantly to prevent eggs from cooking. Add the egg-cream mixture back to the saucepan. Heat to about 180 degrees, stirring constantly. At this point, the mixture should coat the back of a spoon. Pour mixture into an ice bath to cool, then refrigerate for several hours.

Pour the custard into your ice cream maker and freeze according to manufacturer’s directions. after about 20 minutes, you will achieve the soft-serve consistency shown above. For a firmer ice cream, transfer to a separate container and freeze for at least 2 hours.

Yields approx. 1 pint.