Easy Eggnog Ice Cream Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jan. 3, 2011
This was ok. I followed the recipe to a T and added chocolate chips at the end of freezing. It was ok, but it was pretty bland. I wish I had read the first review listed and added some vanilla, eggs, and sugar to give this more pizazz. It wasn't bad and we'll eat the whole serving for sure, but it could've been better. This was my first time making ice cream in my new ice cream maker so I'm still learning and experimenting.
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Photo by PRINCESSHOAGIE

Cooking Level: Beginning

Home Town: South Charleston, West Virginia, USA
Living In: Knoxville, Tennessee, USA

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Reviewed: Dec. 27, 2010
I hate it when I read a review and they say I love the recipe but made all these changes...... but that is exactly what I'm doing. I followed the advice of the previous reviewer and made the following changes 1-1/2 cups eggnog 1-1/2 cups heavy cream 1 tsp. vanilla 1 tsp. fresh grated nutmeg the previous reviewer said that this way it would not have the ice crystal consistency and they were right! making it this way it was VERY smooth and absolutely delicious!
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Photo by ChefReigns
Reviewed: Dec. 25, 2010
Outstanding flavor and easy to make can't beat it.
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Cooking Level: Expert

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Photo by naples34102
Reviewed: Dec. 28, 2009
Too bad I didn't have this eggnog ice cream FOR Christmas rather than after Christmas! It would have been just perfect for a quick dessert with a couple of Christmas cookies! This was wonderful. I'm fairly experienced with making ice cream so in looking over the recipe I knew it would need to be tinkered with a little. First, for my liking anyway, there's too high a ratio of milk and eggnog to cream which I knew could make this a little icy or grainy - in any event not as smooth and silky as I prefer - so I used a ratio of half eggnog and half heavy cream. I also like a rich, custard-style ice cream so I added a couple of eggs. Finally, no extra sugar was used other than what was in the eggnog, nor was there any vanilla. I knew it would turn out kind of flat, so I added some of each. So...scaling this down to 6 servings to fit my ice cream maker, I used 1-1/2 cups eggnog, 1-1/2 cups heavy cream and 1 tsp. vanilla, which I whisked into 2 eggs beaten with 1/3 cup sugar for 1-2 minutes. As written this really is only a 3-star recipe for the reasons I outlined but I don't want to discourage anyone from trying it because with just a little tweaking this was a delightful, rich, frozen eggnog custard!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: Mar. 19, 2009
This stuff was amazing! Wish I had used an instant custard mix instead of the instant pudding mix though (for the flavor). The ice cream turned out creamy, flavorful and delicious!
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Los Angeles, California, USA

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Reviewed: Dec. 8, 2007
This was a little bland. I used fat free half and half and used a light eggnog. Could be why it was bland and definetly not as rich. I liked it much better after I added 1/4 teaspoon of rum extract and more nutmeg.
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Cooking Level: Intermediate

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