For me, eggnog ice cream sounded just right for the holidays. I make ice cream all year round regardless of how incredibly cold it might be outside, but it’s always fun to make a flavor that so perfectly suits the season. This seemed to be perfect timing since I had eggnog left over from making eggnog cranberry muffins. So I gathered everything up, and got ready to make the ice cream. And then I read through the ingredient list again…and again…and again. Because I didn’t see eggnog listed. And then I realized, it didn’t call for any.
At that point I got a little worried because I didn’t see how this could really end up tasting very much like eggnog. I forged ahead anyway, but even after freezing the ice cream and tasting it right off the dasher, I wasn’t optimistic. It seemed off somehow. I stuck it in the freezer and decided to give it one more try later. Something magical must have happened during the time that it sat in the freezer – the flavors must have mingled just right. When I served myself a spoonful later, I couldn’t believe it. It tasted just.like.eggnog. The alcohol and the nutmeg make all the difference in converting a plain vanilla ice cream base into something amazing. I’m telling you, David Lebovitz knows his ice cream. (On a related note, if you don’t already own The Perfect Scoop, I highly recommend you add it to your collection ASAP.) I used pre-ground nutmeg instead of freshly grated, but I would love to try fresh eventually!