Smooth and creamy. Dreamy. LOVED this recipe from Couldn’t Be Parve – many thanks! Good any time of year.
Eggnog ice cream
3 cups almond milk (used Almond Breeze unsweetened original)
1 cup soy milk powder
1/2 cup vegetable oil
2/3 cup sugar
pinch of salt
6 large egg yolks
1 1/2 teaspoons freshly grated nutmeg
2 tablespoons dark rum
2 tablespoons brandy
1 tablespoon vanilla
In a medium saucepan, whisk together 2 cups of almond milk, soy milk powder, oil, sugar, and salt. Place the egg yolks into a medium bowl and whisk to combine. Place the remaining cup of almond milk in another medium bowl set over a bowl of ice water and set the strainer on top.
Slowly stream the warm mixture into the egg yolks while whisking constantly. Scrape the warmed yolk mixture back into the pan and cook over medium heat, stirring constantly with a heatproof spatula. Make sure to scrape the bottom of the pan with the spatula while stirring. Cook until the mixture thickens and coats the back of the spatula. Pour the custard through the strainer into the remaining almond milk. Stir in the nutmeg, rum, brandy, and vanilla. Stir over the ice bath until cool.
Chill the mixture thoroughly in the refrigerator and then freeze in an ice cream maker according to the manufacturer’s instructions.
Makes approximately 1 quart.