Best Eggnog Cream Recipes

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EGGNOG ICE CREAM



Eggnog Ice Cream image

Provided by Alton Brown

Categories     dessert

Time 10h25m

Yield 1 quart

Number Of Ingredients 6

4 egg yolks
1/3 cup sugar
1 pint whole milk
1 cup heavy cream
1 teaspoon freshly grated nutmeg
3 ounces bourbon

Steps:

  • In the bowl of a stand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Set aside.
  • In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator. Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees F, approximately 4 to 6 hours.
  • Once chilled, process in an ice cream maker according to the manufacturer's instructions. Serve as is for soft-serve, or place in an airtight container and put in the freezer for 2 to 4 hours for traditional ice cream.

EGGNOG ICE CREAM WITH HOT BUTTERED RUM SAUCE



Eggnog Ice Cream with Hot Buttered Rum Sauce image

Categories     Milk/Cream     Rum     Ice Cream Machine     Dairy     Egg     Dessert     Freeze/Chill     Christmas     New Year's Eve     Frozen Dessert     Winter     Christmas Eve     Party     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 14

Ice Cream
3 cups whipping cream
1 cup whole milk
1 vanilla bean, split lengthwise
6 large egg yolks
1 cup sugar
1/4 cup dark rum
1/4 teaspoon ground nutmeg
Sauce
6 tablespoons (3/4 stick) unsalted butter
1 cup (packed) golden brown sugar
1/3 cup whipping cream
2 tablespoons light corn syrup
2 tablespoons dark rum

Steps:

  • For ice cream:
  • Combine whipping cream and milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir constantly over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into large bowl. Mix in rum and nutmeg. Refrigerate until cold.
  • Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Can be made 4 days ahead. Keep frozen.)
  • For sauce:
  • Melt butter in heavy medium saucepan over medium heat. Add brown sugar, cream and corn syrup and stir until sugar dissolves. Boil 1 minute. Remove from heat. Mix in rum. Cool slightly. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before using.)
  • Scoop ice cream into bowls. Spoon warm sauce over and serve.

EASY EGGNOG ICE CREAM



Easy Eggnog Ice Cream image

Knowing that a custard ice cream base uses a cooked custard, and because commercial eggnog is cooked and thick in a similar way, I decided to try making ice cream with eggnog by adding cream and milk. The result is this wonderful light and creamy eggnog-flavored ice cream. It makes one quart plus.

Provided by SHERLIE

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 2h45m

Yield 8

Number Of Ingredients 3

2 cups eggnog
1 cup heavy whipping cream
1 cup milk

Steps:

  • Mix the eggnog, whipping cream, and milk together in a bowl, and pour the mixture into the freezer container of an ice cream maker. Freeze according to manufacturer's directions. Once frozen, spoon the ice cream into a container, and freeze 2 hours more.

Nutrition Facts : Calories 203.6 calories, Carbohydrate 10.9 g, Cholesterol 80.7 mg, Fat 16.4 g, Protein 4 g, SaturatedFat 10.1 g, Sodium 58.1 mg, Sugar 6.8 g

NO-BAKE EGGNOG CREAM PIE



No-Bake Eggnog Cream Pie image

If you are a fan of the popular holiday drink, then this dessert is for you. A no-bake graham cracker crust is topped with a rich and festive filling made with eggnog, cookie butter and whipped cream. Garnish the pie with more whipped cream and a sprinkle of nutmeg for a decadent, make-ahead holiday dessert that is sure to surprise your guests.

Provided by Zac Young

Categories     dessert

Time 4h25m

Yield 10 to 12 servings

Number Of Ingredients 8

9 ounces graham crackers (about 17 crackers)
3/4 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, melted
1 cup cookie butter
6 ounces cream cheese, at room temperature
1 cup store-bought eggnog
1 1/2 cups heavy cream
Freshly grated nutmeg, for serving

Steps:

  • Add the graham crackers and 1/4 cup of the sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the melted butter and pulse until the crumbs are completely coated.
  • Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. It may feel like you have too many crumbs but keep pressing until you have about a 3/4-inch-thick border all the way around. Refrigerate until ready to use.
  • Add the cookie butter and cream cheese to a medium bowl and beat with an electric mixer on medium speed until smooth, about 1 minute. Beat in the eggnog.
  • Add 1/2 cup heavy cream to a small bowl and beat with an electric mixer on medium speed until stiff peaks form, 2 to 4 minutes. Gently fold the whipped cream into the eggnog mixture until just combined. Pour the filling into the pie crust and smooth the top. Refrigerate until set, at least 4 hours and up to overnight.
  • When the pie is ready to serve, add the remaining 1 cup heavy cream and the remaining 1/2 cup sugar to a small bowl. Whip on medium speed with an electric mixer until stiff peaks form, about 1 minute. Dollop the whipped cream on top of the pie and garnish with a sprinkle of nutmeg.

EGGNOG PUMPKIN ICE CREAM PIE



Eggnog Pumpkin Ice Cream Pie image

Perfect for the holidays! Plan ahead as there is a lot of freezing in between layers. Freezing time is not included in prep or cook time.

Provided by Lvs2Cook

Categories     Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

20 gingersnaps, crushed (1 1/2 cups)
2 tablespoons butter, melted
1 pint eggnog ice cream or 1 pint vanilla ice cream, softened
1 cup pumpkin
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon rum or 1 tablespoon brandy
1 cup heavy cream (whipping)
whipped cream (for decoration)

Steps:

  • Crust: In a bowl, combine gingersnap crumbs and butter or margarine. Press over bottom and up side of a 9-inch pie pan. Refrigerate about 30 minutes.
  • Filling: Spoon softened ice cream over chilled crust. Smooth surface with back of a spoon. Cover with foil or plastic wrap. Freeze until firm, about 3 hours.
  • In a bowl, combine pumpkin, sugar, cinnamon, nutmeg and rum or brandy; set aside.
  • In another bowl, beat 1 cup whipping cream until soft peaks form. Fold into pumpkin mixture. Spread over ice cream. Freeze until firm, about 4 hours.
  • For ease in serving: For easier slicing, remove from freezer and place in refrigerator 10 to 20 minutes before serving.
  • Decorate with additional whipped cream if desired.

Nutrition Facts : Calories 281.9, Fat 15.7, SaturatedFat 9.1, Cholesterol 48.4, Sodium 146.4, Carbohydrate 34.1, Fiber 0.6, Sugar 22.5, Protein 1.8

EGGNOG ICE CREAM WITH HOT BUTTERED RUM SAUCE



Eggnog Ice Cream with Hot Buttered Rum Sauce image

Why save your ice cream maker for summer? Serve Christmasy scoops featuring the flavor of eggnog and drizzle them with a delectable buttered rum sauce straight from the stovetop. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/2 quarts (1 cup sauce).

Number Of Ingredients 13

6 egg yolks
1 cup sugar
3 cups heavy whipping cream
1 cup whole milk
1 vanilla bean
1/4 cup spiced rum
1/4 teaspoon ground nutmeg
SAUCE:
6 tablespoons unsalted butter
1 cup packed brown sugar
1/3 cup heavy whipping cream
2 tablespoons light corn syrup
2 tablespoons spiced rum

Steps:

  • In a small bowl, whisk egg yolks and sugar; set aside. In a large heavy saucepan, combine the cream and milk. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean., Heat cream mixture until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg mixture. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture is thickened and coats the back of a spoon., Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in rum and nutmeg. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Discard vanilla bean. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving., For sauce, in a small saucepan, melt butter over medium heat. Stir in brown sugar, cream and corn syrup; cook and stir until sugar is dissolved. Remove from the heat; stir in rum. Serve with ice cream.

Nutrition Facts :

SWEET POTATO PONE WITH EGGNOG WHIPPED CREAM



Sweet Potato Pone with Eggnog Whipped Cream image

This is a traditional Gullah dessert, but I love adding my own flair to my family's recipes. The addition of eggnog whipped cream enhances the natural sweetness of the sweet potatoes and compliments the fall spices in the pone.

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 6 servings

Number Of Ingredients 19

Nonstick cooking spray, for the dish
4 tablespoons unsalted butter, melted
1/3 cup lightly packed light brown sugar
1/4 cup molasses
3 large eggs, beaten
1/2 cup half-and-half
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon orange zest
3 tablespoons fresh orange juice (from about 1/2 orange)
2 pounds sweet potatoes, peeled and finely grated (about 3 medium potatoes or 6 cups grated)
Eggnog Whipped Cream, for serving, recipe follows
1 cup heavy cream
3 tablespoons confectioners' sugar
1/3 cup eggnog
1/4 teaspoon ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F. Lightly spray a 9-by-9-inch baking dish with nonstick cooking spray.
  • Whisk together the butter with the sugar and molasses in a large bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Whisk in the salt, spices, orange zest and orange juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil.
  • Bake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until caramelized on top, another 10 minutes. Cool to room temperature, about 30 minutes, and serve with Eggnog Whipped Cream.
  • Add the heavy cream and confectioners' sugar to the chilled bowl of a stand mixer fitted with the whisk attachment (or a chilled large bowl if using a hand mixer) and whisk on high speed until stiff peaks form, about 2 minutes. Gently fold in the eggnog and nutmeg, being careful not to break the whipped cream.

PUMPKIN EGGNOG ICE CREAM RECIPE - (4.1/5)



Pumpkin Eggnog Ice Cream Recipe - (4.1/5) image

Provided by MJH

Number Of Ingredients 5

16 oz. Eggnog
1 cup heavy cream
One 14-ounce can sweetened condensed milk
1/2 can Spided Pumpkin
1/4 tsp. freshly ground nutmeg

Steps:

  • Whisk together the ice cream ingredients in a large bowl. Make sure the sweetened condensed milk has been thoroughly mixed into the cream. Put the ice cream mix in your ice cream maker and freeze according to instructions. Freeze.

ICE CREAM EGGNOG



Ice Cream Eggnog image

Here's a festive eggnog for the holidays-get to it quickly before the ice cream melts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1 1/2 quarts vanilla ice cream
1 3/4 cups half-and-half
3/4 cup Bourbon
1/4 cup orange liqueur, such as Cointreau
1 tablespoon grated orange zest
Grated nutmeg

Steps:

  • In a blender, combine 1 quart ice cream, half-and-half, Bourbon, orange liqueur, and orange zest. Blend until smooth. To serve, pour into a punch bowl, scoop 1/2 quart ice cream on top, and sprinkle with nutmeg.

EGGNOG CREAM PIE RECIPE BY TASTY



Eggnog Cream Pie Recipe by Tasty image

This creamy, custardy pie is made with real eggnog, nutmeg, and hints of brandy and bourbon in a gingersnap pecan crust, then topped with fluffy whipped cream, toasted pecans, boozy caramel sauce, and more nutmeg! It's sure to be the showstopper of your holiday spread.

Provided by Aleya Zenieris

Categories     Desserts

Time 3h25m

Yield 6 servings

Number Of Ingredients 24

nonstick cooking spray, for greasing
20 gingersnap cookies
¼ cup pecan pieces
3 tablespoons sugar
¼ teaspoon McCormick® ground ginger
¼ teaspoon McCormick® nutmeg
½ teaspoon kosher salt
½ stick unsalted butter, melted
½ cup sugar
¼ cup cornstarch
2 cups eggnog
6 large egg yolks
1 teaspoon McCormick® Ground Nutmeg
½ teaspoon kosher salt
3 tablespoons unsalted butter, cold, cubed
4 tablespoons brandy, optional
4 tablespoons rum, optional
2 cups heavy cream
⅓ cup powdered sugar
1 teaspoon McCormick® vanilla extract
caramel syrup
gingersnap cooky
pecan piece, toasted
McCormick® Ground Nutmeg

Steps:

  • Make the crust: Preheat the oven to 350˚F (180˚C). Lightly grease a 9-inch pie tin with nonstick spray.
  • Add the gingersnap cookies and pecans to a food processor and pulse until finely ground. Transfer to a medium bowl and stir in the sugar, ginger, nutmeg, and salt. Make a well in the center and pour in the melted butter, then mix until well incorporated.
  • Transfer the cookie crumb mixture to the prepared pie tin, then use a flat-bottomed measuring cup or drinking glass to press evenly against the bottom and up the sides. Refrigerate for 15 minutes.
  • Bake the pie crust for 15 minutes, until golden brown and set. Remove from the oven and let cool while you make the filling.
  • Make the filling: Add the sugar and cornstarch to a medium saucepan and whisk very well to remove any lumps. Gradually pour in the eggnog, whisking between additions, to prevent lumps. Whisk in the egg yolks, nutmeg, and salt. Cook over medium heat, whisking constantly, until the custard thickens to the consistency of pudding and starts to boil, 4-6 minutes. Remove the pot from the heat and whisk in the butter, brandy, and rum, if using, until smooth.
  • Pour the custard over the cooled crust and cover the pie with plastic wrap, pressing directly against the surface of the custard to prevent a skin from forming. Refrigerate for 2-3 hours, until completely set.
  • Just before serving, make the whipped cream: In a medium bowl, whip the cream with an electric hand mixer on medium speed until soft peaks form, 1-2 minutes. (Alternatively, use a whisk to whip the cream until soft peaks form, 2-3 minutes.) Add the powdered sugar and vanilla and whip until medium peaks form and the cream holds its shape, 1-2 minutes more; do not over whip.
  • Dollop the whipped cream on top of the pie. Top with caramel syrup, gingersnap cookie crumbs, toasted pecan pieces, and nutmeg.
  • Enjoy!

EGGNOG CREAM PUFFS



Eggnog Cream Puffs image

If you want to receive rave reviews and recipe requests, combine two Christmas classics: eggnog and cream puffs. When it comes to Santa, this recipe goes on the "nice" list! -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield about 2 dozen.

Number Of Ingredients 13

1 cup water
1/2 cup butter, cubed
1/8 teaspoon salt
1 cup all-purpose flour
3/4 teaspoon ground nutmeg
4 large eggs, room temperature
WHIPPED CREAM:
1-1/2 cups heavy whipping cream
1-1/2 cups confectioners' sugar
1/4 cup eggnog
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
Additional confectioners' sugar

Steps:

  • Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a rolling boil. Add flour all at once and nutmeg and stir until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan. Remove from heat; let stand 5 minutes., Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by rounded tablespoonfuls 1 in. apart onto greased baking sheets. Bake 30-35 minutes or until puffed, very firm and golden brown. Pierce sides of each puff with tip of a knife. Cool on wire racks. Cut top third off each puff., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, eggnog, vanilla and nutmeg; beat until soft peaks form. Just before serving, fill cream puffs with whipped cream; replace tops. Dust with additional confectioners' sugar. Serve immediately.

Nutrition Facts : Calories 127 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 52mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.

ICE CREAM EGGNOG



Ice Cream Eggnog image

Provided by Nancy Fuller

Categories     dessert

Time 15m

Yield 10 cups

Number Of Ingredients 7

1 1/2 quarts vanilla ice cream, plus additional 1/2 quart for topping
1 cup dark rum
1/2 cup cognac
1/2 cup heavy cream
1/2 cup milk
2 teaspoons pure vanilla extract
Freshly grated nutmeg, for garnish

Steps:

  • Place the ice cream, rum, cognac, heavy cream, milk and vanilla in a blender and blend until smooth. Pour into glasses, and top each glass with a scoop of ice cream. Garnish with freshly grated nutmeg and serve immediately.

EGGNOG CREAM CHEESE DIP W/FRESH FRUIT WREATH



Eggnog Cream Cheese Dip W/Fresh Fruit Wreath image

I know I'm late for the X-Mas season past & WAY early for the next, but I just found this recipe stuck inside a cookbook & want to make sure it doesn't disappear into oblivion again. It's on a 3-pg fold-out entitled "Holiday Recipes", shows the Braum's trademark name & a lovely pic of this recipe is featured on the cover pg - a truly stunning presentation! :-)

Provided by twissis

Categories     Dessert

Time 10m

Yield 12 2 oz servings, 12 serving(s)

Number Of Ingredients 6

16 ounces cream cheese (softened)
1 (7 ounce) jar marshmallow creme
1/4 cup eggnog
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
fresh fruit (as desired)

Steps:

  • Combine all ingredients in a mixing bowl & beat till smooth. (I love my immersion blender & it would be great for this)
  • To Serve: Place dip in a serving bowl on a rd serving plate or platter & arrange fresh fruits around it to create a decorative, edible wreath.
  • HINT: A note says to "Keep any cut fruit fresh by sprinkling w/lemon juice.", but I have found it more efficient to brush the cut surfaces of fresh fruit (such as apples or pears) using my pastry brush -- or -- put lemon juice in a sml plastic bag, add the fruit slices/wedges, shake to cover the cut surfaces w/juice & store in a container w/a snap-on lid till ready to serve.

Nutrition Facts : Calories 197.5, Fat 13.7, SaturatedFat 8.6, Cholesterol 44.7, Sodium 128.8, Carbohydrate 15.7, Sugar 8.8, Protein 3.2

GINGERBREAD CAKE ROLL WITH EGGNOG WHIPPED CREAM



Gingerbread Cake Roll with Eggnog Whipped Cream image

This cake roll is a delicious combo of holiday flavors that everyone will love!

Provided by LBurns

Time 2h50m

Yield 12

Number Of Ingredients 18

nonstick cooking spray with flour
3 large eggs
½ cup white sugar
½ cup molasses
¼ cup natural unsweetened applesauce
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon salt
¼ cup powdered sugar, or as needed
1 (8 ounce) container mascarpone cheese
1 teaspoon vanilla extract, or to taste
1 cup powdered sugar, or more to taste
1 cup whipping cream
½ cup eggnog
⅛ teaspoon ground cinnamon, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with foil. Spray the foil and the sides of the pan with nonstick spray.
  • Place eggs in a large bowl; beat with an electric mixer on high speed for 5 minutes. Gradually beat in sugar, molasses, and applesauce.
  • Stir flour, cinnamon, baking powder, ginger, allspice, and salt together in a separate bowl. Add to the wet ingredients and mix to combine. Spread into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
  • Lay a kitchen towel on a work surface and sprinkle liberally with 1/4 cup powdered sugar, or as needed. Remove cake from the oven and immediately turn out onto the towel.
  • Start at the narrow end and roll the towel and cake together. Let sit until completely cool, about 2 hours. The cake will be sticky, soft, and spongy; it might come off a little on your fingers, but that's okay.
  • Place mascarpone cheese in a medium mixing bowl. Beat with a hand mixer or an electric wire whisk and gradually add vanilla, followed by 1 cup powdered sugar. Slowly add whipping cream and continue to beat until icing becomes light and fluffy. Mix in eggnog.
  • Unroll the cooled cake and gently remove the towel. Spread about 1/2 of the filling over the cake, leaving about 1/2 inch uncovered at the edges. Start at the narrow end and re-roll the cake. As you roll, the filling will shift a little and you may need to remove some if you've put too much on; that's okay, just have a knife handy to scrape off any excess as you roll.
  • Cut into slices. Top with remaining filling and dust with cinnamon and powdered sugar. Or, wrap cake in plastic wrap before slicing, and refrigerate for up to 24 hours before serving.

Nutrition Facts : Calories 344.6 calories, Carbohydrate 42.4 g, Cholesterol 103.2 mg, Fat 18.2 g, Fiber 0.6 g, Protein 4.8 g, SaturatedFat 10.1 g, Sodium 184 mg, Sugar 29.9 g

EGGNOG ICE CREAM DESSERT



Eggnog Ice Cream Dessert image

Looking for a delectable dessert? Then check out this creamy pecan-crusted eggnog ice cream - a cool treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h55m

Yield 16

Number Of Ingredients 7

24 gingersnap cookies
1/2 cup chopped pecans
1/4 cup butter, melted
3 pints (6 cups) vanilla ice cream, softened
1 1/2 teaspoons nutmeg
1 1/2 teaspoons rum extract
16 pecan halves, toasted

Steps:

  • Heat oven to 350°F. In food processor bowl with metal blade, process gingersnaps and chopped pecans until mixture is finely ground. Add butter; process until mixed. Press mixture in bottom and 1 inch up sides of ungreased 9-inch springform pan. Bake at 350°F. for 8 to 10 minutes or until edges are lightly browned. Cool 30 minutes or until completely cooled.
  • In large bowl, combine softened ice cream, nutmeg and rum extract; stir until blended. Spread evenly in crust-lined pan. Place pecan halves around top edge of torte. Cover dessert; freeze at least 4 hours or up to 2 weeks.
  • To serve, let dessert stand at room temperature for 15 minutes. Run knife around edge of dessert; remove sides of pan. Cut into wedges to serve.

Nutrition Facts : Calories 210, Carbohydrate 21 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 13 g

EGGNOG CREAM PIES



Eggnog Cream Pies image

"I created this recipe for my bother, who just happens to love eggnog," shares Anna Long of Modesto, California. "He was delighted, to say the least, when he tasted this sweet treat."

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 pies (8 servings each).

Number Of Ingredients 9

2 unbaked pastry shells (9 inches)
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon ground allspice
1 teaspoon ground nutmeg
2 cartons (one 8 ounces, one 12 ounces) frozen whipped topping, thawed, divided
3-3/4 cups cold eggnog
3 packages (3.4 ounces each) instant cheesecake or vanilla pudding mix
Additional ground nutmeg

Steps:

  • Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire racks., In a small bowl, beat the cream cheese, confectioners' sugar, allspice and nutmeg until smooth. Fold in the 8-oz. carton of whipped topping. Spoon into crusts. , In a large bowl, whisk eggnog and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with additional nutmeg. Cover and refrigerate for 8 hours or overnight.

Nutrition Facts : Calories 475 calories, Fat 24g fat (18g saturated fat), Cholesterol 47mg cholesterol, Sodium 408mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

EGGNOG ICE CREAM



Eggnog Ice Cream image

Categories     Milk/Cream     Rum     Ice Cream Machine     Egg     Dessert     Freeze/Chill     Christmas     Frozen Dessert     Winter     Nutmeg     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 1/2 quarts

Number Of Ingredients 11

1 cup whole milk
1/4 teaspoon salt
7 large egg yolks
3/4 cup sugar
2 cups chilled heavy cream
3 tablespoons dark rum
1 teaspoon vanilla
1/4 teaspoon freshly grated nutmeg
Garnish: freshly grated nutmeg
Special Equipment
an instant-read thermometer; an ice cream maker

Steps:

  • Bring milk and salt to a boil in a 2- to 3-quart heavy saucepan over moderate heat. Remove from heat.
  • Whisk together yolks and sugar in a bowl, then gradually add 1/4 cup hot milk, whisking. Add yolk mixture to milk remaining in pan in a slow stream, whisking, and cook over low heat, stirring constantly with a wooden spoon, until mixture is slightly thickened, coats back of spoon, and registers 175°F on thermometer, 3 to 5 minutes. Immediately pour through a fine-mesh sieve set into a clean bowl and stir in cream, rum, vanilla, and nutmeg. Chill custard, covered, until cold, at least 2 hours.
  • Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours. Soften slightly in refrigerator before serving, about 20 minutes.

HOMEMADE EGGNOG ICE CREAM PARFAITS



Homemade Eggnog Ice Cream Parfaits image

We layered whipped cream filling with Cinnamon Toast Crunch and chopped cherries for a sweet and tempting ice cream parfait.

Provided by Arlene Cummings

Categories     Dessert

Time 5h20m

Yield 12

Number Of Ingredients 9

1 jar (10 oz) maraschino cherries, drained
1 pint (2 cups) whipping cream, chilled
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon rum extract
2 teaspoons vanilla
12 jelly jars or drinking glasses (8 oz each)
3 cups Cinnamon Toast Crunch™ cereal

Steps:

  • Reserve 12 whole cherries for garnish. Chop remaining cherries; set aside.
  • In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
  • In large bowl, stir together condensed milk, cinnamon, nutmeg, rum extract and vanilla. Fold in whipped cream until combined.
  • To make each parfait in jelly jar or glass, layer about 1 tablespoon cereal, about 1/4 cup cream mixture, some of the chopped cherries, another tablespoon cereal and a layer of cream mixture. Sprinkle top with cereal; top with 1 reserved whole cherry.
  • Cover; freeze at least 5 to 6 hours before serving.

Nutrition Facts : ServingSize 1 Serving

EGGNOG BANANA CREAM PIES



Eggnog Banana Cream Pies image

This pie is a delicious dessert on any occasion and one of our family's favorites. It is one of my Mother's recipes, who was a fabulous baker and cook. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 servings.

Number Of Ingredients 11

39 to 42 reduced-fat vanilla wafers
1 small banana, sliced
1/4 teaspoon ground nutmeg
1 cup fat-free milk
2 tablespoons plus 1 teaspoon sugar-free instant vanilla pudding mix
4 ounces fat-free cream cheese
1/4 teaspoon rum extract
1/2 cup fat-free whipped topping, thawed
TOPPING:
1 small banana, sliced
1/8 teaspoon ground nutmeg

Steps:

  • Line the bottoms and sides of three ungreased 5-in. pie plates with vanilla wafers. Arrange banana slices on bottom wafers; sprinkle with 1/4 teaspoon nutmeg. Set aside., Whisk milk and pudding mix for 2 minutes. In another bowl, beat cream cheese until smooth. Add pudding mixture and extract to cream cheese; beat on low speed until blended. Fold in whipped topping. Spoon over banana slices., Cover and refrigerate 1 hour. Just before serving, top with banana slices and 1/8 teaspoon nutmeg.

Nutrition Facts : Calories 361 calories, Fat 4g fat (trace saturated fat), Cholesterol 6mg cholesterol, Sodium 549mg sodium, Carbohydrate 67g carbohydrate (35g sugars, Fiber 2g fiber), Protein 11g protein.

BOURBON EGGNOG ICE CREAM



Bourbon Eggnog Ice Cream image

A delicious concoction I came up with to use up some extra eggnog. You can use any eggnog, including the dairy alternative ones, with excellent results. This is surprisingly good.

Provided by piranhabriana

Categories     Ice Cream

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups eggnog
1/2 cup Egg Beaters egg substitute
1/2 cup sugar
1 teaspoon cornstarch
1/4 teaspoon cinnamon
1/4 cup Bourbon

Steps:

  • Mix it all together from cold ingredients. If the eggnog and egg beaters aren't fridge cold when you put this together then let the mixture sit in the fridge an extra hour.
  • Put in ice cream maker per your machines instructions. I use the Cuisinart and 30 minutes gets this done perfectly.

Nutrition Facts : Calories 168.3, Fat 3.5, SaturatedFat 2.2, Cholesterol 50, Sodium 46, Carbohydrate 24, Fiber 0.1, Sugar 23.8, Protein 3.9

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