Dairy-Free Eggnog Ice Cream

Last night I was trying to think of a delicious seasonal treat to make (that's how everyone spends their evenings, right?) and I had the idea to make eggnog ice cream using the recipe I posted the other day!

Dairy-Free Eggnog Ice Cream
-4 egg yolks
-2 1/4 c unsweetened vanilla almond milk
-1 - 400mL can of full-fat coconut milk
-¼ cup coconut sugar
-2 tsp pure vanilla extract
-3/4 tsp nutmeg
-1 drop Spark Naturals Cinnamon Bark essential oil
-1 drop Spark Naturals Coriander essential oil
-1 pinch allspice

Mix together all ingredients EXCEPT egg yolks in a saucepan and bring to a simmer, then reduce to low heat. Very slowly, add a cup of the warm liquid to egg yolks in a separate bowl while whisking continuously. You want to avoid turning your eggnog into scrambled eggnog! After the cup of warm liquid is incorporated, transfer the mixture to the saucepan and warm the eggnog gently just to a simmer. Simmer for 4-5 minutes. Remove from heat and allow to cool. Chill for an hour or overnight and add to ice cream maker per the manufacturer's instructions.

Serving suggestion: Sprinkle a bit of cinnamon on top and/or crumble a biscoff cookie or ginger snap over your ice cream. It's delicious!


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