Eggnog Chocolate Chip Ice Cream

2 cups eggnog
2 cups heavy cream
3/4 cup sweetened condensed milk (about 9 ounces)
1 teaspoon vanilla extract
pinch each of cinnamon, nutmeg, cloves and allspice
4 ounces mini milk chocolate chips (or a finely chopped bar of milk chocolate)

Mix together in a large bowl the eggnog, cream, milk, vanilla and spices (don’t add the chocolate chips yet). Pour the mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency (For the Cuisinart, put the blade in so that the circle is at the top. Turn the machine on first and then pour in the ice cream. Let it run for 25 to 30 minutes).

While ice cream is mixing, put chocolate chips in the freezer. (This makes for smoother ice cream, as the chips won’t be warmer than the ice cream mixture when added.)

When the ice cream is “soft-serve” consistency, slowly pour in the chocolate chips and allow it to mix for another 2 to 3 minutes.

Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

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