For anyone who hasn’t tried it before, ice cream is really hard to photograph. It melts quickly under bright lights and turns in to a less-appetizing puddle. Which is why I suppose food artists use mashed potatoes to mimic ice cream in more-professional shoots. You see, I thought a lot about this last night while rushing to catch a few photos before my Eggnog Ice Cream melted away.
But I managed to grab a few good photos before giving up and eating the spoils. Thankfully, the melted ice cream worked in this cake’s favor. As the Gingerbread Cake soaked in the melted Eggnog, the flavors blended together to create something amazing!
On their own, the Gingerbread Cake and Eggnog Ice Cream are delicious. In fact, this cake is so good, that when the cat jumped on the counter and nibbled the corner of a slice, the boyfriend yelled, “You ruined something perfect!” (I just laughed, which I’m sure gave the cat mixed messages…) But put together, the gingerbread and eggnog create a beautiful, sweet, and creamy dessert.
Both of these recipes are perfect for the upcoming holidays. And, if you don’t have an ice cream maker, don’t fret! The Eggnog Ice Cream can be frozen in the freezer without an ice cream maker. You just need to make sure you break up the crystals as the ice cream freezes to get the ice cream as smooth and creamy as possible.
To make ice cream without a machine, freeze the ice cream base in a deep baking dish (stainless steel, heavy plastic, or something else durable). After 45 minutes, remove the dish from the freezer and stir it vigorously with a rubber spatula. Put it back in the freezer, removing it every 30 minutes to stir again. The ice cream should be sufficiently frozen after 2 to 3 hours, when you should then transfer it to a freezer-safe plastic container to harden.
Click below for the recipe. If you have a question, feel free to ask in the comments. And thanks for reading! Enjoy! 🙂