Last night while trying to think of something to bring to our Thanksgiving gathering at Noah's grandma's house, I had a brilliant idea. You see, Noah's mom and grandma make all the traditional foods (turkey, potatoes, stuffing, cranberries) and Noah's brother usually takes care of the vegetables and bread rolls. Everyone else brings pie. We usually end up with a lot of pie, and although I love to make pie, I decided to try something a bit less traditional this year - ice cream!
I've got three ice cream recipes that I think will be the perfect complement to Thanksgiving dinner...or dessert. This first one has got to be the easiest homemade ice cream ever!
1 quart egg nog
ice cream maker
That's it! Unless you want to add booze. In that case you just need 1-2 tablespoons of whatever kind you like. As for the eggnog, stick with the traditional (full fat) version to get a smooth and creamy ice cream. Although you can certainly experiment with low-fat, soy, or other types of eggnog - if it doesn't turn out, just let it melt and drink it instead!
1. Pour a chilled quart of eggnog into ice cream maker. Add booze if desired.
3. Mix until smooth and creamy...and completely frozen! If you notice any liquid around the edges, let it run for a few more minutes.
4. Immediately transfer to freezer safe containers and store in the freezer until ready to serve.
Enjoy your "homemade" ice cream on its own or with a slice of pumpkin pie! And feel free to revel in the "Wow. You must have worked on this ALL day!" praise anyone is willing to offer...
Makes 1¼ quarts.