Eggnog Oreo Ice Cream

Who says ice cream can’t be a holiday dessert!? Cookies and cream gets festive with the addition of eggnog in this Eggnog Oreo Ice Cream. 

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As much as I enjoy the holidays, man am I spent already, and it’s not even Christmas yet!

We drove down to TN again this past weekend for a holiday party with friends and while it was a blast, I was ready to go to bed when we got home at 6pm on Sunday. And we get to drive a similar distance to Rochester, NY for Christmas in just 4 days.

After this coming weekend, I’m gonna look forward to staying put in Columbus for awhile.

Anywho, about this ice cream.

While some of you may scoff at the idea of ice cream in the winter, I don’t see any reason for ice cream to be a seasonal dessert. Unless it’s eggnog flavored, then it should be devoured during the winter holidays.

So what I’m trying to tell you, is that you need to make this ice cream for any and all of your holiday events over the next couple of weeks. If you love eggnog, you’ll love this ice cream. And it’s mixed with chopped up Oreos for a fun variation of cookies and cream.

Here are some more Eggnog recipes to keep you going!

• Eggnog Banana Cream Pie by Palatable Pastime
• Eggnog Crème Brûlée by Karen’s Kitchen Stories
• Eggnog Snickerdoodles by Culinary Cam
• Eggnog Waffles by Sneha’s Recipe
• Homemade Eggnog Americano Coffee Drinkby Our Good Life

Two years ago: Eggnog Hot Chocolate Pound Cake

Three years ago: Meyer Lemon Chess Pie

Five years ago: Pecan Fruit Cake

EGGNOG OREO ICE CREAM

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Yield: 1 Quart Prep Time: 3 Hours Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 5 egg yolks
• 1/2 cup granulated sugar, divided
• 1-3/4 cups heavy cream
• 3/4 cup eggnog
• 1/4 tsp salt
• 2 tsp vanilla extract
• 1-1/4 cups chopped Oreo cookies (I used 12 regular)

Directions

1. Whisk together the egg yolks and ¼ cup of the sugar in a large Pyrex measuring cup or heatproof bowl; set aside.
2. Heat the remaining ¼ cup of sugar, cream, eggnog and salt in a saucepan over medium heat. When the mixture begins to simmer, slowly drizzle ½ cup into the egg yolk mixture, whisking constantly. Repeat with another ½ cup of hot cream, still whisking constantly, then add the egg mixture back to saucepan, whisking continuously.
3. Continue to stir the mixture over medium heat until the mixture thickens, about 1-2 minutes. Pour the custard through the strainer into a clean bowl and stir in the vanilla extract. Place the bowl in an ice bath (I fill the sink with ice and water), stirring occasionally, until the mixture reaches room temperature. Cover the bowl and place the mixture in the refrigerator and chill at least 2 hours, or overnight.
4. Freeze the ice cream in your ice cream maker according to the manufacturer’s instructions. Once the ice cream is ready, scoop a third of it into a freezer safe container, top with half the chopped cookies and repeat. Top cookies with last ⅓ of ice cream. You may eat immediately or freeze 4 more hours for firmer ice cream.

Source: Adapted slightly from That Skinny Chick Can Bake.