Batch 1: Uncooked mix with lots of eggs
My first attempt was using the Ben & Jerry’s style Low Carb Sweet Cream Base. The recipe calls for 2 whole eggs and 8 additional yolks. I used pasteurized eggs so I simply attempted to separate and discard all the whites. There’s going to be a total of 10 eggs in this mix and the amount of pasteurized egg whites that cling to the yolks even after separating ought to be plenty. I suggest leaving out any stabilizers since the 8 additional yolks make this ice cream extremely dense.
In hindsight, I should have let the spices in the mix set in the refrigerator for a day or two so that the flavors combine. However, I don’t think it would have significantly improved the end result.
Batch 2: Egg Nog flavoring
I used the Ben & Jerry’s style Low Carb Sweet Cream Base and a tablespoon of egg nog ice cream flavoring. This one came out pretty good. It’s very reminiscent of that crappy non-alcoholic egg nog that comes in a carton. If you like that stuff, then you’ll find this version enjoyable.
Batch 3: French Custard Base using 8 egg yolks
I was determined to get the nutmeg, cinnamon and other spices to stand out more. I decided to try heating the spices in the milk/cream mixture to infuse the flavors. This version took the longest, but isn’t what I’d call the best of the three. The spices are more infused in the ice cream, but it’s not what I consider a better egg nog ice cream. Perhaps I should have added more spice before churning?
The recipe below is for the French Custard Base using 8 egg yolks. I doubt I will attempt this one again, but I’m posting it in case you want to try it for the holidays. If I get the hankering for egg nog ice cream again, I’ll use the egg nog ice cream flavoring with additional spices thrown in.
BTW, if you want to add booze to this, add two tablespoons of bourbon, brandy, rum, or a combination of all three and leave out the vegetable glycerine.
UPDATE 2014-12-08: Made a no-cook batch using egg nog flavoring with a teaspoon of nutmeg and teaspoon of pumpkin spice added. It’s the best so far.
2 cups (476 g) heavy cream, divided
1 cup (242 g) unsweetened almond milk or equivalent
1½ tablespoons Truvia
Big pinch salt
8 large egg yolks
21 drops EZ-Sweetz
1 tablespoon (18 g) vegetable glycerin
¼ teaspoon xanthan gum or ½ teaspoon Dixie Diner’s Thick It Up Low Carb Thickener
1 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
- In a small pot, add 1 cup of heavy cream (232 g), unsweetened almond milk, spices, Truvia, and salt. Heat on
stove top at medium heat until it reaches approximately 200 °F while
Remove from heat and cover tightly. Let it steep for 1 hour.
- Add the egg yolks to the 4 cup Pyrex measuring cup and let stand.
- Rewarm the mixture on medium-low to about 170 °F to 175 °F. Slowly pour the warm mixture from the pot into the egg yolks, whisking constantly. Scrape the warmed egg yolks and cream/milk mixture back into the pot and return it to the stove top. Leave the 4 cup Pyrex measuring cup on the counter with a strainer on top of it.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. The temperature should not exceed 175 °F. This may take a while to thicken sufficiently. Set a mesh strainer over a 4 cup Pyrex measuring cup and strain the through the strainer.
Press down on the mixture with a flexible rubber spatula. Discard the contents of the strainer. Whisk in the xanthan gum or Dixie Diner’s Thick It Up Low Carb Thickener while it’s still warm.
- Add and mix in the remaining 1 cup (232 g) heavy cream, EZ-Sweetz, glycerin, and stir until cool over an ice bath.
- Cover with plastic wrap and chill in refrigerator until ready.
- Follow your ice cream maker’s directions for making ice cream. Use a silicone spatula to remove the ice cream from the ice cream maker and freeze until solid.