I live in Canada. If I were to eat ice cream strictly in the summer, I would have to cram an awful lot of dairy into me in about a three week period… that would not do anything for my future in bikini modelling. Delusions aside, ice cream is enjoyed during all four seasons in our house, we just mix up the flavours some.
My favourite holiday beverage is Rum & Eggnog with a dash of nutmeg and a candy cane stir stick. This easy recipe (but you will need an ice cream maker) brings all of those flavours together and transforms them into frosty dessert. This ice cream is not busting at the seams with mint flavour, but you will know it’s there. Of course, while you are whipping this up I highly recommend a Rum & Eggnog of the traditional variety… for inspiration.
My Easy Eggnog Candy Cane Ice Cream
Makes approximately 1.5 litres
- 2 cups (500 mL) store-bought eggnog
- 1 cup (250 mL) heavy (whipping) cream
- 1 cup (250 mL) 2 % milk
- 1 can (300 mL) sweetened condensed milk
- 2 tbsp (30 mL) dark or spiced rum
- dash of ground nutmeg
- 10 g coarsely crushed candy canes
In a bowl you can easily pour from or a 6 cup measuring cup, combine all ingredients except for the candy canes. Whisk until thoroughly combined and allow to chill in the fridge for at least 2 hours. Process as per your ice cream maker’s instructions, adding in the crushed candy canes during the last minute of churning. Scrape the ice cream into a freezer-proof container and cover the surface with plastic wrap, lightly pressing down so that there is no air in between the ice cream and the wrap. Allow to ripen in the freezer for at least 6 hours before serving. Because of the slight alcohol content, this ice cream should not be given to the kiddos… it’s a Mommy & Daddy treat!