Eggnog usually is just no good churned in to ice cream, unless you are going to eat it all the moment it’s churned, it does not freeze well unfortunately due to a few known reasons. There a lot’s of eggnog ice cream recipes out there, again, most of them rubbish. The main issue is that people love alcohol in their nog right? the problem is when your freeze these mixtures, there is too much alcohol in them to freze well and you either end up with an ice cream base that will not freeze at all, or ends up super icy.
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@TastingHistory Max has done a great video on the history of Eggnog previously, check it out. Great content, super nice guy, making sure you subscribe and like etc! https://youtu.be/7bsHOxQtBW4?si=5uHLbHSoSOjpmlIU
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As ice cream makers, we can do something about though can’t we!
In todays video, I make a luxury eggnog that you can also churn in to a perfect eggnog ice cream. It is SUPER creamery, lasting taste and scoops and tastes beautiful.
So what will you need for my Eggnog/Ice Cream:
300g Milk @ 3% fat
250g Cream @ 33% fat
60g Skimmed Milk Powder
80g Sugar
60g Glucose Syrup 40DE
100g Egg Yolks
The 40DE syrup really wit what makes this recipe, there isn’t really a substitute for it as it’s a careful balance of solids, sugar and freezing point depression.
If you really want booze in your Nog, have it on the side of your ice cream. If you don’t churn this base in to ice cream and just want the best eggnog going, add in the booze when the mix is cold. As MUCH as you like ✌️
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Want to make a boozy eggnog ice cream, try this one from 2022:
Will the hat come out again in 2023?……
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Don’t like eggnog (weirdo 😉😂), have a look at this Biscoff Gelato:
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4 Comments
Your first Patron here ☺️. Another ice cream for me to try. Thanks for the video.
I'm not sure if I've seen you use this Glucose syrup 40DE before. Is it something you would use in every recipe? It seems as though it is part stabilizer and part sweetener.
bro, you wanna add rum to that? lol…..DONT!!
What I found for U.S. Glucose syrup is Karo Corn Syrup. 1/2 and 1/2 (half milk half cream) comes to about the same percentage as in the Polar recipe. I have made the Polar chocolate (cocoa) ice cream substituting 1/2 and1/2 for milk and cream and using whole milk powder (ordered by mistake) instead of skim. Cut the stabilizer down to 1g. The ice cream came out as close to heaven as possible.On the second batch of cocoa ice cream (Valhruna cocoa) I also added a tablespoon of concentrated cold brew coffee decaf. Even closer to heaven and I thought possible!