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Eggnog Ice Cream

Eggnog Ice Cream

Makes approximately 1 quart

3 cups almond milk (I used Almond Breeze unsweetened original)
1 cup soy milk powder
1/2 cup vegetable oil
2/3 cup sugar
pinch of salt
6 large egg yolks
1 1/2 teaspoons freshly grated nutmeg
2 tablespoons dark rum
2 tablespoons brandy
1 tablespoon vanilla

In a medium saucepan whisk together 2 cups of almond milk, soy milk powder, oil, sugar and salt. Place the egg yolks into a medium bowl and whisking to combine. Place the remaining cup of almond milk in another medium bowl set over a bowl of ice water and set the strainer on top.

Slowly stream the warm mixture into the egg yolks while whisking constantly. Scrape the warmed yolk mixture back into the pan and cook over medium heat stirring constantly with a heatproof spatula. Make sure to scrape the bottom of the pan with the spatula while stirring. Cook until the mixture thickens and coats the back of the spatula. Pour the custard through the strainer into the remaining almond milk. Stir in the nutmeg, rum, brandy and vanilla. Stir over the ice bath until cool.

Chill the mixture thoroughly in the refrigerator and then freeze in a ice cream maker according to the manufacturers instructions.

Note: The ice cream will get harder as it sits in the freezer so if it has been in the freezer a while let it sit out for a few minutes to soften it before serving in order to get the best texture.

Rum Caramel Sauce

1 cup sugar

1 cup water

1 tablespoon rum

Spread the sugar in an even layer on the bottom of a large heavy saucepan. Pour 1/2 cup of water evenly over the top. Heat the sugar over medium heat without stirring until the mixture begins to bubble. If it is cooking unevenly gently swirl the pan, but it is important not to stir. Cook until the sugar turns a deep amber color and begins to smoke slightly. Remove from the heat and carefully pour in the remaining 1/2 cup of water. It will steam up a lot, so pour carefully. When it stops steaming whisk the caramel until smooth. Whisk in the rum.

Caramel sauce can be stored in an airtight container in the refrigerator for up to one month.