But still. I made this eggnog ice cream and I will tell you about it. Do with it what you will. Ie, wait until next holiday season to churn it up, eat it up and exercise it off only a few weeks later… I admit, it’s well past Christmas and I am guilty of spooning the last scoop of it all up in my grill…
Extreme easy alert on this ice cream recipe! File under: super lazy!
{Ridiculously Easy Egg Nog Ice Cream}
You will need:
2 cups of full fat egg nog (from a store-bought carton, no less!)
1 cup half and half (10% milk fat)
1 can sweetened condensed milk
generous pinch of salt
1. Whisk all of your ingredients into a large bowl.
2. Chill mixture covered until good and cold, 1 hour in fridge or power-chilled in freezer for 30 minutes.
3. Pour into ice cream maker and mix according to maker’s instructions — churn away! 20-25 minutes gave me a delightfully frozen, thick and ice-creamy consistency.
4. Marvel at how even a baby or a cat could make this recipe.
Enjoy, and Happy New Year… !
xo Lyndsay