Chestnut Eggnog Ice Cream

chestnut eggnog ice cream with cacao nibs

I generally don't eat ice cream once the weather gets cold, but I wanted to try a chestnut ice cream. My grocery store was out of whipping cream, so I grabbed a carton of eggnog on a whim. The beauty of it is that eggnog has all the sugar and spice taken care of.  You can't get any easier than a two ingredient ice cream!

Often when I make ice cream I take it out of the maker when it is soft serve consistency and transfer it to a container to freeze. Fully frozen, some ice creams can be icy hard, depending on the ingredients. This ice cream remains a soft hard, making it easy to scoop out without bending any spoons. 

You can find chestnut puree at any Eastern European store around town. You could make it yourself from fresh chestnuts, but I'm guessing all but a handful would rather take the easy way like I did.

Chestnut Eggnog Ice Cream
  • 2 cups eggnog
  • 3/4 cup chestnut puree
Cooking Directions
  1. Whisk eggnog and chestnut puree together. Pour into ice cream maker and process according to instructions.
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