If you can’t handle the richness of eggnog in liquid form, turning it into ice cream provides a wonderful excuse to indulge in the fatty, creamy flavor. And of course, what’s eggnog without some liquor? This version uses bourbon, but feel welcome to substitute brandy, scotch, or rum to suit your tastes.
Photo by Max FalkowitzThe amount of bourbon listed here will impart a noticeable but balanced boozy flavor to the ice cream, though the intensity of the flavor will increase the next day. You can reduce the alcohol to none if you prefer, or increase it by a tablespoon, without doing any textural damage to the ice cream.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
