Creamy eggnog ice cream

Ingredients for 6 servings:

• 400 ml sweet cream
• 100 g white chocolate
• 1 sachet of cream powder (Paradise Cream)
• 2 egg yolks
• 75 g sugar
• 200 ml egg liqueur

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

without ice cream maker

Melt the chocolate in 100 ml of cream. Tip: I take a freezer bag, roughly break up the chocolate, and add it to the bag with the cream. I place the bag in a pot of hot water (careful not to let any water get into the bag!) and knead it regularly until the chocolate has melted. Then, in a bowl, beat the remaining cream with the paradise cream powder, egg yolks, and sugar for 2 minutes with a hand mixer. Add the melted, slightly cooled chocolate and beat for another 1 minute. Finally, fold in the egg liqueur. Place the bowl in the freezer and stir the mixture regularly with a tablespoon. Once every hour is perfectly sufficient. It took me about 6 hours to reach the desired freezing point. The alcohol keeps the ice cream beautifully creamy, even if it stays in the freezer longer.