Nog Nog, Who’s There? Egg Nog Ice Cream

I realize it’s January, we’re all on diets (not really!) or at least dead-sick of all of those rich, calorie-laden, seemingly endless piles of holiday shortbreads, chocolates, cakes, pies (it seems we are gluttonous pigs here in many parts of North America)… and exercising off the holiday fat layer is on our minds. No one wants to hear about another caloriexplosion ice cream — they want to hear about frozen grapes and low-sugar fruit sorbets or nonfat frozen yogurt.

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