Eggnog Cranberry Cherry Ice Cream
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Eggnog Cranberry Cherry Ice Cream
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| Servings |
| 1quart |
| Cook Time | Passive Time |
| 30minutes | 2hours |
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Ingredients
- 2cups eggnog33% fat
- 1cup heavy cream
- 1/4cup sugargranulated
- 2cups cherry cranberry pie filling
- 2tbsp corn syrup
- 1/4tsp Saltcoarse sea salt
- 1/2tsp allspicewhole
- 1/4tsp nutmegground
- 1tbsp rum
Recipe Notes
- Before starting this recipe, freeze your ice cream maker bowl according to the manufacturer’s instructions.
- Combine with a spoon: cream, sugar, corn syrup, spices (allspice and nutmeg) and salt in a saucepan & bring to a gentle brief simmer over medium heat. (3 to 5 minutes)
Remove from heat once simmering is reached. - Add eggnog 1/3 cup at a time then whisk.
- Let the mixture cool for 1 to 2 hours in the fridge or overnight.
- Strain the spices (particularly the allspice) after cooling.
- Follow your ice cream maker for maximum churning time. Churn the mixture in the frozen ice cream maker bowl.
- Add the pie filling after 10 minutes of churning.
- Before the last 5 minutes of churning, add the 1 tbsp of rum.