Eggnog gelato is a festive dessert for the holiday season. A splash of Lorann Eggnog Flavor intensifies the nutmeg taste of the frozen treat.
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It’s already Day 4 of Christmas Sweets Week! This week of Christmas treats is hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! I hope you find lots of ideas to make your holidays a little bit sweeter. Don’t forget to read about the prizes from our sponsors, and enter the giveaway.
As I’ve mentioned before, I love ice cream and other frozen treats. I will eat them all year round, not just in the summer time. One holiday treat that is particularly well-suited to churning into a frozen treat is eggnog.
The process of making ice cream starts with custard, and eggnog itself is a custard. It’s thinner than those you’d picture when you hear “custard,” but still, a custard: a dessert or sweet sauce thickened with eggs.
In the past, I’ve made eggnog ice cream, and this time, I turned it into a gelato. What’s the difference? While gelato is the Italian word for ice cream, there are differences. Both use cream and milk, but ice cream has a higher amount of cream than milk, while gelato is the opposite and uses more milk than cream. Gelato also typically uses fewer egg yolks (if any at all) than ice cream. All of this results in a lower percentage of fat than ice cream, which makes the flavor more pronounced.
Commercially-prepared gelato is churned at a slower rate, incorporating less air, making it denser than ice cream. Homemade ice cream/gelato makers typically only have one speed, so this doesn’t apply to homemade gelato.
What makes the eggnog flavor in this particular recipe really pronounced is the addition of Lorann Oils Super-Strength Eggnog Flavor. It’s more highly concentrated than typical extracts, so a little really goes a long way. I can’t wait to try it in other baked goods, such as the cheesecake I have planned for Christmas desser!
This gelato is really silky smooth and creamy. I think it would taste amazing over a slice of pumpkin pie! Or scoop some gelato into a bowl and top with a dollop of cinnamon whipped cream.
- 2 quarts eggnog
- 1 cup sugar
- ½ tsp nutmeg
- 5 egg yolks
- 1/4 tsp Lorann Oils eggnog flavor
- Heat eggnog in a large sauce pan over medium heat just to scalding (little bubbles form at the edge of the saucepan).
- In a mixing bowl, vigorously whisk egg yolks, sugar and nutmeg until the mixture is thick and the egg yolks turn a lighter shade of yellow.
- Gradually drizzle about 2 cups of the hot eggnog into yolk mixture to temper the yolks.
- Add all of the yolk mixture back into the saucepan of heated eggnog and whisk to combine.
- Reduce the heat to low and continue cooking, continuously whisking, approximately 8 minutes until the mixture is very thick.
- Remove from the heat and cool to room temperature. Whisk in the Lorann eggnog flavor, then cover and chill overnight.
- Pour the mixture into your ice cream maker and process according to manufacturer's directions.
- Transfer the gelato to a freezer-safe container and freeze at least 4 hours.
Nutrition Information:Yield: 1 Serving Size: (half-cup) serving
Amount Per Serving: Calories: 341 Saturated Fat: 7g Cholesterol: 261mg Sodium: 133mg Carbohydrates: 44g Sugar: 44g Protein: 12g
More #ChristmasSweetsWeek recipes:
Frozen Salted Caramel White Russian from Blogghetti
Gingerbread Caramel Coffee Martini from Daily Dish Recipes
Hot Buttered Caramel Apple Cider Mix from Tip Garden
Salted Caramel Martini from April Golightly
Slow Cooker Salted Caramel Hot Chocolate from Cheese Curd in Paradise
Chocolate Hazelnut Doughnuts from Kate’s Recipe Box
Cranberry Orange Bread from Juggling Act Mama
Cranberry White Chocolate Coffee Cake from Who Needs A Cape?
Eggnog Cinnamon Rolls from Moore or Less Cooking
Eggnog Cinnamon Rolls from Strawberry Blondie Kitchen
Eggnog Cranberry Quickbread from Jonesin’ For Taste
Chocolate Covered Cherry Cookies from Seduction In The Kitchen
Chocolate Espresso Mousse from Karen’s Kitchen Stories
Chocolate Hazelnut Bûche de Noël from Love and Confections
Cranberry Champagne Cupcakes from Our Good Life
Festive Coconut Macaroons from For the Love of Food
Gingerbread Cupcakes from A Kitchen Hoor’s Adventures
Peanut Butter Chocolate Chip Scones from Rants From My Crazy Kitchen
Peppermint Patty Stuffed Cookies from Platter Talk
Peppermint Red Velvet Macarons from The Crumby Kitchen
Rum Spiked Eggnog Cupcakes from Hezzi-D’s Books and Cooks
Salted Caramel German Chocolate Dessert Shooter from Take Two Tapas
White Christmas Cupcakes with White Chocolate Peppermint Buttercream from Family Around the Table
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