Eggnog Toasted Almond Ice Cream


Eggnog Toasted Almond Ice Cream

Eggnog Toasted Almond Ice Cream

Confession! I love to eat eggnog anything during the holidays. Me and Eggnog Toasted Almond Ice Cream had an appointment yesterday with one of my favorite seasonal movies, The Holiday, with Cameron Diaz, Kate Winslet, Jack Black, and the very hot and English Jude Law. I love that movie! The English Cottage, Rosehill Cottage in England, is the home of Iris in the movie. It is ultra charming and such a contrast to the swanky Los Angles home of Amanda (Diaz). I love the thought of home exchange to travel, and am considering trying it myself. I can watch this movie every year during the holidays! It is a feel good movie, and the Eggnog Toasted Almond Ice Cream is perfect with a favorite holiday movie. Hmmmmm, might have to have some while I watch Prancer! It is a great way to unwind with a healthier version of ice cream, during this sometimes stressful time of year, a movie and a seasonal favorite flavor!

This recipe is a very authentic eggless eggnog recipe. So, if you are sensitive to eggs, or are looking for a dairy free, egg free recipe, this one is a keeper!

Eggnog Toasted Almond Ice Cream

Eggnog Toasted Almond Ice Cream

Eggnog Toasted Almond Ice Cream

Ingredients:

2 Cans of Full Fat Coconut Milk (no Additives)

1 Cup Toasted Sliced Raw Almonds

1/2 Cup Clear Honey

1/4 Cup of Great Lakes Gelatin (Green Label optional adds nutrition)

1 Teaspoon of Freshly Grated Nutmeg

1/8 Teaspoon Himalayan Pink or Sea Salt

2 Tablespoons of White Rum

Preheat your Oven 350º degrees. Lay the almonds on a cookie sheet in a single layer and toast in the oven for 5-7 minutes until just golden brown. Set aside for when you churn the ice cream. Mix together the remaining ingredients in a large bowl with a whisk.

Refrigerate the ice cream base for 2 to 4 hours until very chilled. You can make it a day ahead too. Churn in your ice cream maker. It takes about 30 minutes. Add the toasted almonds the last five minutes of churning. Sprinkle servings with additional freshly grated nutmeg if desired.

Makes 12 scoops!

Now for a movie and ice cream to get those feel good endorphins maximized!

(Santa Plate Painted by Sam Shields)

 

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