Cold Brew Float with Eggnog Ice Cream
This no-churn ice cream conjures up flavors of holidays past! Rich eggnog pairs perfectly with bold cold brew.
Recipe - Indianapolis, IN - Broad Ripple
Cold Brew Float with Eggnog Ice Cream
Prep Time45 Minutes
Servings9
Cook Time10 Minutes
Calories310
Ingredients
4 Fresh Thyme large egg yolks, at room temperature
¼ cup Fresh Thyme organic granulated cane sugar
1 cup Fresh Thyme organic whole milk
2 tsp. organic Madagascar vanilla bean paste
1 tsp. Fresh Thyme organic ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground nutmeg
1½ cups Fresh Thyme heavy whipping cream
1 (14 oz.) can sweetened condensed milk
1¼ cup unsweetened espresso blend cold brew coffee, divided
Coconut whipped topping, for garnish
Directions
- In a medium bowl, whisk together egg yolks and sugar.
- In a medium saucepan, whisk together milk, vanilla bean paste, cinnamon, cloves, and nutmeg. Heat over medium-low heat for 8 to 10 minutes or until mixture reaches a gentle simmer, stirring frequently.
- Pour ¼ of the hot milk mixture into the egg mixture; whisking continuously. Pour egg mixture into the pan. Continue heating and stirring constantly for 2 to 3 minutes or until mixture is thick and reaches 160°F. Do not boil. Transfer mixture to a large bowl. Cool completely in refrigerator.
- In a medium bowl, beat heavy cream with an electric mixer on high until stiff peaks form; set aside.
- Whisk sweetened condensed milk into egg mixture. Fold in whipped cream. Spread mixture into a 9×5-inch. loaf pan. Cover; freeze for 6 hours or until firm.
- Scoop about ½ cup ice cream into each serving glass. Top with 2 Tbsp. cold brew. Garnish with whipped topping.
Nutritional Information
Each serving contains: 310 calories, 19 g fat, 12 g saturated fat, 0.5 g trans fat, 130 mg cholesterol, 75 mg sodium, 30 g carbohydrates, 0 g fiber, 29 g sugar, 6 g protein. Daily values: 10% vitamin D, 15% calcium, 0% iron, 4% potassium.
45 minutes
Prep Time
10 minutes
Cook Time
9
Servings
310
Calories
Shop Ingredients
Makes 9 servings
Fresh Thyme Cage Free Large Grade A Brown Eggs - 1 Each
$2.99
Fresh Thyme Organic Unrefined Cane Sugar - 32 Ounce
$5.49$0.17/oz
Fresh Thyme Organic Whole Milk - 64 Fluid ounce
$4.49$0.07/fl oz
Simply Organic Organic Vanilla Bean Paste - 4 Fluid ounce
Sale
$13.59 was $16.99$3.40/fl oz
Fresh Thyme Organic Ground Cinnamon - 2.01 Ounce
$3.99$1.99/oz
Not Available
Frontier Co-op Ground Nutmeg - 2.08 Ounce
Sale
$6.39 was $7.99$3.07/oz
Fresh Thyme Heavy Whipping Cream - 32 Fluid ounce
$6.99$0.22/fl oz
Carnation Sweetened Condensed Milk - 14 Ounce
Sale
$2.99 was $3.59$0.21/oz
Chameleon Organic Cold-brew Espresso Coffee - 10 Fluid ounce
$3.50$0.35/fl oz
So Delicious Cocowhip Coconut Whipped Topping - 9 Ounce
Sale
$3.99 was $5.29$0.44/oz
Nutritional Information
Each serving contains: 310 calories, 19 g fat, 12 g saturated fat, 0.5 g trans fat, 130 mg cholesterol, 75 mg sodium, 30 g carbohydrates, 0 g fiber, 29 g sugar, 6 g protein. Daily values: 10% vitamin D, 15% calcium, 0% iron, 4% potassium.
Directions
- In a medium bowl, whisk together egg yolks and sugar.
- In a medium saucepan, whisk together milk, vanilla bean paste, cinnamon, cloves, and nutmeg. Heat over medium-low heat for 8 to 10 minutes or until mixture reaches a gentle simmer, stirring frequently.
- Pour ¼ of the hot milk mixture into the egg mixture; whisking continuously. Pour egg mixture into the pan. Continue heating and stirring constantly for 2 to 3 minutes or until mixture is thick and reaches 160°F. Do not boil. Transfer mixture to a large bowl. Cool completely in refrigerator.
- In a medium bowl, beat heavy cream with an electric mixer on high until stiff peaks form; set aside.
- Whisk sweetened condensed milk into egg mixture. Fold in whipped cream. Spread mixture into a 9×5-inch. loaf pan. Cover; freeze for 6 hours or until firm.
- Scoop about ½ cup ice cream into each serving glass. Top with 2 Tbsp. cold brew. Garnish with whipped topping.