Eggnog ice cream: a creamy dream to make at home!
The taste of Italian tradition in unparalleled artisanal ice cream
Are you a fan of authentic and genuine flavors? Then you can’t resist artisanal eggnog ice cream, a masterpiece of creaminess and taste that will win you over at the first bite. Prepared with fresh eggs, Marsala, and high-quality cream, this ice cream offers a unique sensory experience, evoking the flavors of Italian tradition.
A dive into the history of eggnog ice cream
The origins of eggnog ice cream intertwine with the history of artisanal ice cream itself. As early as the 16th century, this dessert was prepared in Italian courts, using an eggnog cream base enriched with cream and eggs. Over the centuries, the recipe has evolved and perfected, creating an ice cream with an increasingly refined and sought-after taste.
How to recognize a true artisanal eggnog ice cream
Not all eggnog ice creams are the same. To savor the true taste of this dessert, it’s important to choose high-quality ingredients. An artisanal eggnog ice cream stands out for its intense yellow color, creamy and velvety texture, and full, enveloping taste. On the palate, you clearly perceive the flavor of eggnog, enriched by delicate notes of Marsala and cream.
With this simple and tasty recipe, you can prepare artisanal eggnog ice cream that will win over the taste buds of all your family and friends.
Here are more ice cream recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, Spring, Summer and Fall
- Energy 362.91 (Kcal)
- Carbohydrates 46.08 (g) of which sugars 45.82 (g)
- Proteins 7.13 (g)
- Fat 15.33 (g) of which saturated 4.14 (g)of which unsaturated 4.25 (g)
- Fibers 0.20 (g)
- Sodium 31.01 (mg)
Indicative values for a portion of 167 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.9 cups whole milk
- 0.8 cups sugar
- 0.55 cups Marsala
- 6 egg yolks
- 0.4 cups fresh liquid cream
- 1.4 oz dextrose
- 1 oz powdered milk (skimmed)
- 0.1 oz carob flour
Tools
tools used in the recipe:
- Ice Cream Maker KitchenAid 5KSMICM Ice Cream Machines, Aluminum, White
- Electric Whisk 500W Electric Hand Mixer with 5 Speeds Whisk and Turbo Boost, Mixer with 9 Accessories, Stainless Steel Dough Hook for Baking Cakes, Kitchen Pastries, Batters
Steps
In a small bowl, mix all the powders. In a saucepan, heat milk and cream to 149°F. Meanwhile, in a bowl, add the yolks and sugar, beat them very well with an electric whisk, add the milk and cream mixture, and whip at medium speed for about 15 minutes. The volume of the mixture should almost double. Pour everything into a saucepan and bring to 185°F, maintain the temperature for about 2 minutes, stirring with a manual whisk.
Pour the mixture into a glass or plastic food container and place it in the freezer for about 1 hour, then move the container to the fridge. Then pour it into the ice cream maker and churn for about 30 minutes. When you see the ice cream is almost ready, gradually pour in the Marsala, stopping the paddles so that it cools immediately upon contact with the bottom of the tub, then resume churning, continue like this until the liquor is finished. Serve as soon as it’s ready.
Tips for storing eggnog ice cream
For an even more indulgent experience, try eggnog ice cream with a topping of crumbled cookies, hazelnut pieces, or a sprinkle of unsweetened cocoa. The contrast between the creaminess of the ice cream and the crunchiness of the topping will make your dessert even more irresistible!
FAQ (Questions and Answers)
Can I substitute Marsala in eggnog ice cream?
If you don’t like Marsala, you can substitute it with another fortified wine, such as Vin Santo or Moscato.
