Ninja Creami Eggnog Ice Cream (From Scratch)
A from-scratch eggnog ice cream for the Ninja Creami, no store-bought carton needed. A stovetop custard of half-and-half, egg yolks, condensed milk, and nutmeg freezes for 24 hours, then spins into thick, custardy scoops in about 10 minutes of hands-on work.
Servings: 4
Calories: 313kcal
Equipment
- 1 Ninja Creami Ice Cream Maker
- 1 small pot
- 1 Ninja Container
Ingredients
- 2 cups half and half
- 2 egg yolks
- ½ cup condensed mik
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon powder
- 2 teaspoon Bourbon Vanilla bean paste
- pinch of salt
Instructions
- Combine half and half, condensed milk, cinnamon, nutmeg, vanilla, and salt. Heat the mixture on the stove, but do not boil. Temper the egg yolks by slowly adding the warm mixture while whisking, then blend until fully combined and let it cool.2 cups half and half, ½ cup condensed mik, ½ teaspoon nutmeg, ½ teaspoon cinnamon powder, 2 teaspoon Bourbon Vanilla bean paste, pinch of salt, 2 egg yolks
- Pour the mixture into your Ninja Creami pint container and freeze for 24 hours.
- Spin the frozen mixture in the Ninja Creami using the ice cream mode.
- Serve immediately and enjoy your creamy eggnog ice cream!
Notes
- Temperature matters more than time here. Pull the custard off the heat at 170°F. Below that the yolks haven't thickened enough to give the pint body. Above it they start to scramble. Strain the base before it goes in the pint. A fine mesh strainer catches any specks of cooked yolk. Takes five seconds and you'll notice if you skip it. Cool it completely before freezing. I chill the covered base in the fridge until it's cold to the touch. A warm base freezes slower and comes out icier. Freeze level for the full 24 hours. A tilted pint freezes with a slanted top and won't spin evenly. Crumbly after the first spin is normal. Dig a small well in the center, add a tablespoon of half-and-half, and respin. Running warm water over the outside of the pint for 30 seconds first helps a lot. No heavy cream. It over-churns in the Creami and turns the pint waxy. Half-and-half is the right fat level for this machine. Bourbon goes on top, not in the base. About a teaspoon per serving, drizzled after spinning. Alcohol lowers the freezing point and enough of it will keep the pint from setting. Make ahead: the base keeps covered in the fridge for up to two days before it goes into the pint. Storage: about two weeks in the pint with the lid on. It freezes harder the second time, so respin with a tablespoon of half-and-half.
Nutrition
Calories: 313kcal | Carbohydrates: 25.7g | Protein: 7.7g | Fat: 18.5g | Cholesterol: 73mg | Sodium: 108.8mg
