Eggnog Ice Cream Dessert
It sure does make me want some. This one sounds so cool and refreshing.
From Pilsbury Christmas cookbook:
For authentic flavor, use frozen custard for this dessert. Frozen custard is made with eggs, while ice cream may or may not contain them. Or us French vanilla ice cream, which is traditionally made from custard.
Pic from the internet.
Hope you enjoy this one too.
- gingergersnap cookies
- 1/2 c
- chopped pecans
- 1/4 c
- butter, melted
- 6 c
- vanilla ice cream, softened (3 pints)
- 1 1/2 tsp
- 1 1/2 tsp
- rum extract
- pecan halves, toasted
How to Make Eggnog Ice Cream Dessert
- 1Heat oven to 350F. In food processor bowl with metal blade, process gingersnaps and chopped pecans until mixture is finely ground. Add butter; process until mixed. Press mixture in bottom and 1 inch up sides of ungreased 9-inch spring-form pan. Bake for 8 to 10 minutes or until edges are lightly browned. Cool 30 minutes or until completely cooled.
- 2In large bowl, combine softened ice cream, nutmeg and rum extract; stir until blended. Spread evenly in crust-lined pan. Place pecan halves around top edge of torte. Cover dessert; freeze at least 4 hours or up to 2 weeks.
- 4For those dieting on Weight Watchers or other diets needing nutritional info.
Calories 210 Total fat 13 g. Saturated fat 6g. Cholesterol 30 mg. Sodium 140 mg. Total carbs 21 g. dietary fiber 1 g. sugar 13 g. protein 3 g.
Dietary exchanges:1 starch 1/2 fruit 1 1/2 other carbohydrate 2 1/2 fat.