Eggnog ice cream – why have I never thought of that before?!  With the eggs, cream, and sugar – it’s the perfect base!  Creamy, spicy, and delicious – this is the perfect winter ice cream.  And it’s even better topped with fresh espresso as an affogato!

Eggnog, cream, orange extract, nutmeg, cinnamon, and rum come together to form the base; which freezes up soft and creamy.

To take it to the next level, pour a espresso over the ice cream to make an affogato.

Two scoops and a lungo or double-shot is the perfect amount for breakfast or a snack.  It look’s like we might be getting another snow storm out here in the NE, and I know what will be keeping me warm!

Eggnog Ice Cream
from Scoop Adventures
Buy the fattiest, full-of-sugar eggnog that you can find because it will make the best ice cream.

2 cups eggnog (no rum added)
1/2 cup heavy cream
1/4 tsp orange extract
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1 1/2 tbsp dark rum

Combine all of the ingredients in a medium bowl and whisk to combine. If eggnog and cream were refrigerated, you may pour the mixture directly into an ice cream maker. If eggnog and cream were not fully chilled, place in a refrigerator until mixture is chilled (1 to 2 hours).

Once mixture is chilled and in the ice cream maker, freeze according to the manufacturer’s instructions. Scoop into a freezer safe container and place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.

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