It's creamy, it's delicious, and it needed to be made into a phenomenal ice cream. And it was. Below is my recipe for an incredibly rich, creamy nog ice cream that's sure to please even the most casual of nog drinker. And I'm willing to bet there's no effin' way anyone can tell the difference between this ice cream and a regular cow's milk ice cream. Make it. Share it. Make it again, because this is something people will be asking for every year. And enjoy it.
- 1 can of coconut cream (I use Trader Joe's), chilled
- 2.5 cups soy nog, separated out as per below instructions
- 3/4 cup sugar
- 1/2 cup corn syrup
- 3 Tbs. arrowroot flour
- 1 shot of brandy
- 1/2 tsp ground cinnamon
In a medium saucepan on medium to low heat, put the first cup of soy nog and the solid part of the coconut cream from the top 2/3 of the can of coconut cream. Do not use the watery part. Add in the sugar, corn syrup, and the brandy.
While this is being brought up to a boil, whisk the arrowroot flour into 1/2 cup of the soy nog.
Once the cream, nog and sugar mixture is brought up just to a boil, whisk the arrowroot flour mixture into the cream, nog and sugar mixture. Keep whisking until the mixture is shiny and a thicker consistency (it reminds me of a thin pudding or a shampoo). Remove from heat and whisk in the last cup of soy nog.
Pour into a pourable container and put into the fridge, preferably overnight, or until chilled all the way through.
Following your ice cream maker directions, start the machine, then add the mixture in slowly. Finish your churn cycle, then place the soft ice cream into the freezer to firm up. Hide this in the back of the freezer. I'm effin' serious. This is the best.
Or, share it with your mini-me, as I did.