Eggnog Ice Cream

1. Heat the eggnog in a heat-resistant bowl together with the sugar over vapor (in a hot water bath) while stirring – then add 3 whole eggs and slowly beat until creamy – then immediately remove the bowl from the hot water bath and immediately place it in a cold water bath – after 10 min. take out the bowl with the egg liqueur mass and let it cool down in the refrigerator (approx. 20 min.)
2. During this, whip the soy cream (or normal cream) until stiff – then mix the cream well with the completely cooled egg liqueur mass – pour the mixture into the ice cream maker and let it freeze for about 30 minutes – then fill it into portion molds – cover the portion molds with cling film and store in the freezer until use

serve and decorate

1. approx. 15 minutes before you want to serve the ice cream, the portion molds are taken out of the freezer – the ice cream should be squeezed out of the molds onto a plate immediately while it is still hard … after a short wait, the ice cream is wonderfully creamy again – I have it with me decorated with a little chocolate sauce, served with a couple of waffles and a small egg liqueur