I admit to not being a huge lover of egg nog. My husband thinks I'm crazy, but he doesn't like mushrooms so the feelings are mutual. I discovered this week, however, that egg nog ice cream? Love! I am so glad I tried this. It is one of the tastiest ice cream flavors I have ever eaten. That is saying a lot, considering the ice cream "problem" I had during my last pregnancy.
If you have an ice cream maker and perhaps some leftover egg nog hanging out in your fridge, you absolutely have to give this a try. I added a little bit of rum to round out the flavor, but feel free to omit that if you are worried about children consuming it.
Here is Day #11 of Twelve Days of Christmas Treats! One more day! What oh what will Day 12 bring?
In a large bowl, combine:
2 cups egg nog (I used light, but regular may be even more delicious)
1 pint heavy whipping cream
14-oz. can sweetened condensed milk
2 tablespoons rum (optional)
1 teaspoon vanilla
I chilled all of my ingredients beforehand, but if you don't have time to do this go ahead and stick the bowl in the fridge for 20 minutes or so.
Pour the mixture into an ice cream maker and churn for 45 minutes, or according the the manufacturer's instructions.
Place between 1/2 and 3/4 cup of Nutella in a small bowl and heat in the microwave for 20 to 25 seconds. Stir.
When the churning is finished, pour a quarter of the ice cream into a freezable container. Spoon a third of the Nutella over top in random globs. Repeat with the remaining ice cream and Nutella, finishing with the top layer of ice cream.
Cover and place in the freezer for 4 hours, or until the ice cream is completely firm.
Serve with chopped hazelnuts, if desired. Dan and I also thought (although we've yet to try it) it would be ridiculously delicious to pour a bit of Bailey's over the top.