Eggnog Ice-cream


1 Tbsp. brandy or rum
2 tsp. vanilla
1 1/2 tsp. unflavoured gelatin
3 cups low-fat milk
2 large egg yolks
1 14-ounce can nonfat sweetened condensed milk
1 teaspoon freshly grated nutmeg


In a small bowl, combine brandy or rum and vanilla. Sprinkle in gelatin and set aside to soften. In a heavy saucepan, heat 1 1/2 cups of the milk over medium heat until steaming. Meanwhile, whisk together egg yolks and sweetened condensed milk. Gradually pour the hot milk into the condensed milk and egg yolk mixture, whisking until blended. Return the mix to the saucepan and cook, stirring with a wooden spoon until the mixture coats the back of the spoon lightly, 3 to 5 minutes. Do not overcook or boil. Strain the custard into a clean bowl. Add the softened gelatin mixture and whisk until it has melted. Whisk in nutmeg and the remaining 1 1/2 cups cold milk. Cover and refrigerate until well chilled, about 2 hours. Pour into an ice cream maker and freeze. Can be stored in the freezer for up to 4 days. Makes about 4 cups for 8 servings.


205 calories per serving; 8 grams protein; 2 grams fat


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