Friends and relatives say this is the best eggnog they have ever tasted. It takes a bit of preparation, but the results are definitely worth the prep time.

Ken_H

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Recipe Summary

prep:
30 mins
cook:
19 mins
additional:
4 hrs 30 mins
total:
5 hrs 19 mins
Servings:
14
Yield:
14 cups
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour half-and-half and milk into a large saucepan over medium heat. Cook, stirring intermittently, until heated through, 8 to 10 minutes.

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  • Whisk sugar, stevia, and flour together in a bowl. Add slowly to the hot milk, stirring constantly. Add vanilla beans and continue so stir until mixture comes to a boil. Cook and stir for 2 minutes more. Remove from heat.

  • Whisk egg yolks in a bowl until smooth. Add about 1 cup of the hot milk mixture to the egg yolks gradually, whisking constantly.

  • Pour egg-milk mixture back into the main milk mixture in the saucepan. Cook and stir over medium heat until thickened to the consistency of heavy cream, about 4 minutes; do not allow the mixture to boil. An instant-read thermometer inserted into custard should read at least 180 degrees F (82 degrees C). Remove from heat, discard vanilla beans, and let cool completely, at least 30 minutes.

  • Mix rum, brandy, and bourbon into the custard. Pour into a container and cover with a lid or plastic wrap. Refrigerate custard until well chilled, at least 4 hours.

  • Pour 2 cups of the chilled custard into a blender; add ice cream and blend until smooth. Pour ice cream mixture back into the chilled custard and mix together thoroughly.

  • Beat heavy cream in a chilled bowl with an electric mixer just until stiff. Fold whipped cream into the chilled custard mixture, completing the eggnog. Keep refrigerated until ready to serve.

  • Mix cinnamon, nutmeg, mace, and cloves together and pour into a shaker. Serve individual portions of the eggnog with a dusting of topping.

Cook's Notes:

If using medium eggs, count 16 egg yolks.

Vanilla frozen yogurt can be substituted for the ice cream.

For whole spice equivalents, crumble 3 blades of mace and 2 whole cloves.

Nutrition Facts

385 calories; protein 8g; carbohydrates 45.9g; fat 14.7g; cholesterol 216.2mg; sodium 158.3mg. Full Nutrition
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