Cold Brew Float with Eggnog Ice CreamCold Brew Float with Eggnog Ice Cream
Cold Brew Float with Eggnog Ice Cream
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.
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Recipe - Ft Wayne, IN
Cold Brew Float with Eggnog Ice Cream
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
  1. In a medium bowl, whisk together egg yolks and sugar.  
  2. 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.  
  3. 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. 
  4.  In a medium bowl, beat heavy cream with an electric mixer on high until stiff peaks form; set aside. 
  5.  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. 
  6.  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
4 Fresh Thyme large egg yolks, at room temperature
Fresh Thyme Cage Free Large Grade A Brown Eggs
Fresh Thyme Cage Free Large Grade A Brown Eggs - 1 Each
$2.99
¼ cup Fresh Thyme organic granulated cane sugar
Fresh Thyme Organic Unrefined Cane Sugar
Fresh Thyme Organic Unrefined Cane Sugar - 32 Ounce
$5.49$0.17/oz
1 cup Fresh Thyme organic whole milk
Fresh Thyme Organic Whole Milk
Fresh Thyme Organic Whole Milk - 64 Fluid ounce
$4.49$0.07/fl oz
2 tsp. organic Madagascar vanilla bean paste
Simply Organic Organic Vanilla Bean Paste
Simply Organic Organic Vanilla Bean Paste - 4 Fluid ounce
Sale
$13.59 was $16.99$3.40/fl oz
1 tsp. Fresh Thyme organic ground cinnamon
Fresh Thyme Organic Ground Cinnamon
Fresh Thyme Organic Ground Cinnamon - 2.01 Ounce
$3.99$1.99/oz
¼ tsp. ground cloves
Simply Organic Ground Cloves
Simply Organic Ground Cloves - 2.82 Ounce
Sale
$7.19 was $8.99$2.55/oz
¼ tsp. ground nutmeg
Simply Organic Ground Nutmeg
Simply Organic Ground Nutmeg - 2.3 Ounce
Sale
$7.19 was $8.99$3.13/oz
1½ cups Fresh Thyme heavy whipping cream
Fresh Thyme Heavy Whipping Cream
Fresh Thyme Heavy Whipping Cream - 32 Fluid ounce
$6.99$0.22/fl oz
1 (14 oz.) can sweetened condensed milk
Carnation Sweetened Condensed Milk
Carnation Sweetened Condensed Milk - 14 Ounce
Sale
$2.99 was $3.59$0.21/oz
1¼ cup unsweetened espresso blend cold brew coffee, divided
Chameleon Organic Espresso Cold-brew Concentrate
Chameleon Organic Espresso Cold-brew Concentrate - 32 Ounce
$8.99$0.28/oz
Coconut whipped topping, for garnish
So Delicious Cocowhip Coconut Whipped Topping
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

  1. In a medium bowl, whisk together egg yolks and sugar.  
  2. 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.  
  3. 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. 
  4.  In a medium bowl, beat heavy cream with an electric mixer on high until stiff peaks form; set aside. 
  5.  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. 
  6.  Scoop about ½ cup ice cream into each serving glass. Top with 2 Tbsp. cold brew. Garnish with whipped topping.