Churn-less Eggnog Ice Cream

Churn-less Eggnog Ice Cream


250g caster sugar
150mL water
150mL milk, full cream
6 free range egg yolks
75mL coffee liqueur
75mL dark rum
1 vanilla pod, split and scraped
3 tsp cinnamon powder
250mL cream, thickened
300g crème fraiche


Using a stand mixer, whisk egg yolks until it reaches a ribbon stage on a moderate speed.

Meanwhile, make a syrup with water and 200 g of sugar, and cook to 118 C (using a thermometer to check this).

Reduce the speed of the mixer, and slowly add the syrup until it is combined. Increase the speed, add vanilla and whip until cool.

Make a glaze as flavouring for the ice cream, by combining the remaining sugar, coffee liqueur and rum in a small saucepan on a high heat by reducing to a tablespoon. Reserve.

Using a mixing bowl, whip cream to a stiff peak, add cinnamon and fold through crème fraiche. Refrigerate until required.

Fold egg mixture through cinnamon cream gently, add alcohol syrup and transfer to a vessel and freeze at -18 C for at least 8-10 hours.

Credits: George Calombaris for Essential Eggs

Photo Credits: Sam Karanikos

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