Eggnog with rum ice cream
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 292, total fat 14 G., saturated fats 8 G., proteins 3 G., carbohydrates 20 G., fiber 1 G., cholesterol 52 mg, sodium 74 mg, sugar 18 G.
Calories 292, total fat 14 G., saturated fats 8 G., proteins 3 G., carbohydrates 20 G., fiber 1 G., cholesterol 52 mg, sodium 74 mg, sugar 18 G.
Did you know that eggnog is made with the same custard base (crème anglaise) as vanilla ice cream? With this in mind, Nancy Fuller makes her own quick eggnog with ice cream and serves it garnished with another scoop of ice cream. It's delicious!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 liters of vanilla ice cream + another 0.5 liters for serving
- 1 cup dark rum
- 0.5 cups of cognac
- 0.5 cups heavy cream
- 0.5 cups of milk
- 2 tsp vanilla extract
- Freshly grated nutmeg for garnish
- Additionally: 250 ml mugs.
We recommend
Cooking the dish according to the recipe:
- Place ice cream, rum, cognac, heavy cream, milk and vanilla in a blender and blend until smooth.
- Pour into mugs and top with a scoop of ice cream. Sprinkle with freshly grated nutmeg and serve immediately.
Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.
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