On Christmas Eve, we celebrated with a six-course meal. I know, that does sound like a lot of food. However, the original plan my husband had suggested was a ten-course meal. After a little discussion, it was determined that six was far better than ten. With the meal eaten over a six-hour time frame, the portions small, and the dishes kept light, a six-course meal wasn’t so daunting.
My husband and I took turns creating each course. I was assigned the appetizer course, which was a cranberry-pear chutney served with fresh mozzarella cheese and lavash crackers. My husband created the next two courses: salad, tossed pickled vegetable and pecans with a balsamic reduction, and soup, candied acorn squash bisque. I had the primo, sautéed brussel sprouts and sausage. My husband followed with the secondi, coconut curry turkey breast. The afternoon and evening of dining ended with my final dish, a dessert of eggnog ice cream that was served with bourbon sauce and a tuile.
This eggnog ice cream recipe is not a recipe at all. However, it seemed like the perfect item to share today. On the day after Christmas there is a good chance that there is leftover eggnog gracing your refrigerator shelf. After the commotion of the holiday, it is the perfect day to make the simplest dessert that still manages to delight your family. Of course, if you don’t own an ice cream maker, then this recipe isn’t that simple. However, there are ways to get around that. Simply do a search for “making ice cream without an ice cream maker”, and you will find solutions. I have not tried any of these, thus I don’t want to recommend any result in particular.
Eggnog Ice Cream
5 cups eggnog*
1 Tb. bourbon
Place ingredients in ice cream machine, and process according to manufacturer’s directions. (Our batch was ready in 25 minutes and had a nice soft serve consistency.)
*Full fat eggnog will produce the best results.