Eggnog is a mysterious and magical drink that only shows itself for a few weeks each year around the holidays. It’s thick, it’s (sometimes) boozy, it’s indulgent. I remember, when I was a kid, my dad and my sister both loved eggnog. I wanted so much to like it, too. All these years later, though, I still don’t.
It’s a texture thing to me. Drinks should not be that thick. Especially spiked drinks. But, the flavor? The flavor is goooood. So, let’s take the texture issue right out of the equation. You with me??
I reached back in the archives to revisit my raspberry cheesecake ice cream recipe back from the Summer of Homemade Ice Cream. I’ve made so many variations of this recipe by now, but I’m still not tired of it. And, this variation celebrates everything good about eggnog. It’s festive! Rich! Delicious! And, it plays up the thick texture in a new and entirely pleasing way.
- 12 oz. cream cheese, softened
- ¼ cup mascarpone, softened
- 1 cup granulated sugar
- ½ tsp. salt
- 2 tsp. vanilla
- ¼ tsp. ground cinnamon
- 1 cup eggnog, at room temp
- ¼ cup sour cream, at room temperature
- In a stand mixer, mix cream cheese and mascarpone on medium speed until completely smooth, about 3 minutes.
- With mixer running, slowly add sugar and salt. Mix until smooth. Add vanilla and cinnamon, and mix until combined.
- With mixer on low, slowly add the eggnog.
- Transfer the mixture to a large bowl and whisk until eggnog is totally incorporated into the cream cheese mixture. Fold in sour cream.
- Cover and refrigerate at least two hours or overnight.
- Pour chilled mixture into the frozen bowl of an ice cream maker and mix according to the manufacturer’s instructions. When ice cream is at soft serve stage (which only took about 15 minutes because of the cheese in this recipe), transfer to freezer-safe container and freeze until firm.
Adapted from Cuisinart.