does anyone have a eggnog recipe that is made with bluebell vanilla ice cream?

Answer 1

2 quarts eggnog
1 half gallon Blue Bell Homemade Vanilla ice cream
1 half gallon Blue Bell Peppermint ice cream
Or you can use 1 gallon of the vanilla ice cream and omit the peppermint ice cream
Pour eggnog into a punch bowl. Add scoops of Homemade Vanilla and Peppermint ice cream. Add half of each half gallon or more depending on taste. Stir to allow mixing of both ice cream flavors into the eggnog. Allow ice cream to soften in eggnog to a smooth creamy texture and serve.

Answer 2

Ice Cream Eggnog Punch Recipe

Serve this in a large bowl, or completely prepare and pour into tall glasses. Serve with cinnamon sticks in each glass and sprinkle each glass with nutmeg. This should give you about 16
(8-ounce) servings

16 servings
15 min 15 min prep

3 large eggs
1 quart orange juice
1/4 cup lemon juice
2 tablespoons sugar (can use more sugar for a sweeter taste, but remember the ice cream is sweet!)
1/4 teaspoon cinnamon
1/8 teaspoon ginger powder
1 pinch cloves
2 quarts vanilla ice cream, slightly softened
1 quart ginger ale
nutmeg, for sprinkling

In a large bowl whisk eggs until frothy.
Mix in orange and lemon juice, sugar, cinnamom, ginger and cloves.
Spoon the ice cream into a large punch bowl; stir in the egg mixture until combined.
Chill if not serving right away.
Just before serving pour in the ginger ale.
Sprinkle the top with nutmeg.
Delicious!


Favorite Eggnog
Servings: 30



Ingredients:
24 Eggs, separated
2 cups Sugar
1 quart Bourbon
2 cups Brandy
1 quart Heavy cream
2 quarts Milk
1 quart Vanilla ice cream
Nutmeg

Directions:
1. Beat egg yolks and sugar until thick. Add Bourbon and Brandy and stir thoroughly. (The liquor "cooks" the eggs.) Add cream and milk and continue whipping. Break up the ice cream and add. Beat egg whites until stiff and fold in. Refrigerate for at least 30 minutes before serving. Sprinkle lightly with nutmeg.


2. NOTE 1: This is fairly potent and deceptively smooth, so you might wish to cut back on the Bourbon and Brandy a little.

3. NOTE 2: If you can get it where you are, then the only ice cream to use in this recipe is one of the following BLUE BELL CREAMERY flavors - Natural Vanilla Bean, Homemade Vanilla, or French Vanilla.

4. NOTE 3: Any good bourbon or sour mash will do, but Old Forester seems to add a special something to the taste. As for the brandy, don't waste the VSOP, but don't use that buck-fifty-a-liter varnish remover that you picked up on that last trip to Tijuana, either