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5 from 1 vote

Eggnog Ice Cream

All the flavors of eggnog in ice cream form for a delicious holiday treat!
Course Dessert
Cuisine American
Keyword american, Christmas, dairy-free, dessert, eggnog, eggs, holiday, nightshade-free, nut-free, nutmeg, thanksgiving, vegetarian
Prep Time 10 minutes
Total Time 4 hours
Servings 6
Calories 299kcal
Author Jenny Ross

Ingredients

  • 1 cup half n half or cashew beverage
  • 4 egg yolks use pasteurized eggs if you are concerned about raw egg (64g)
  • 1 1/2 cups heavy cream or a 13.5 ounce can coconut cream for dairy-free
  • 1/4 cup allulose 45g
  • 2 teaspoons vanilla extract
  • 1 teaspoon rum extract
  • 1/2 teaspoon stevia glycerite 3g or 1 1/4 teaspoons (7.5g) and omit allulose
  • 1/4 teaspoon nutmeg ground
  • 1/4 teaspoon salt 1/2 teaspoon kosher salt
  • 1/4 teaspoon gelatin unflavored, optional, omit for vegetarian
  • 1/8 teaspoon xanthan gum

Instructions

  • Add all ingredients except cream to a blender and blend until completely smooth. After blending, stir in the cream until smooth.
  • Pour into an ice cream maker and process according to manufacturer’s directions. Once churned, transfer to a freezer-safe container and freeze until set, about 3-4 hours.

Notes

If you do not want to consume raw eggs, you can either buy eggs that are already pasteurized or do it yourself, if you have a sous vide machine. Simply heat to 135ºF for two hours. The egg will have a milky look to the white when you crack it but it is fine.
Protein:Energy Quotient [calories]: 0.11, Protein % of calories: 6.7% 

Nutrition

Calories: 299kcal | Carbohydrates: 4g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 211mg | Sodium: 146mg | Potassium: 125mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 1191IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 0.4mg