Serious Eats: Recipes

Eggnog Ice Cream

[Photograph: Max Falkowitz]

A direct frozen version of our favorite holiday drink, spiked with just enough bourbon to keep it interesting.

Note: The amount of bourbon listed here will impart a noticeable but balanced boozy flavor to the ice cream, though the intensity of the flavor will increase the next day. You can reduce the alcohol to none if you prefer, or increase it by a tablespoon, without doing any textural damage to the ice cream. Brandy, Scotch, and rum are also worthy substitutions for bourbon, depending on your tastes.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

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