Raw Egg Nog Ice Cream
I love me a good mug of egg nog. Homemade of course. Not one of those nasty high fructose syrup-laden chemical concoctions from the supermarket.
Last year, we all pooled together to treat the fabulous Chef James to a deluxe ice cream maker for his birthday. (No self interest here, I promise!) When we were discussing new recipes to play with for the season, he suggested an egg nog ice cream. Seriously?
So, this deliciousness is the result. If you’re able to source some quality raw milk and cream, and use the paste from vanilla beans rather than vanilla extract, you can keep this entirely raw.
- 5 eggs from pastured hens
- 1 ½ cups raw milk
- 1 ½ cups raw cream
- 1 ½ teaspoons vanilla bean paste (like this) (this is about equivalent to the seeds scraped out from 1-2 pods)
- ½ cup raw honey (like this)
- 3/4 teaspoon ground nutmeg (best if you grind it yourself from these!)
Blend all ingredients, then pour into an ice cream maker and follow its instructions. This ice cream is particularly delicious when it accompanies the Pumpkin Cream Cookies we featured last week.
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