Eggnog Ice Cream Dessert

Looking for a delectable dessert? Then check out this creamy pecan-crusted eggnog ice cream - a cool treat. MORE+ LESS-

By Betty Crocker Kitchens

November 10, 2010

gingersnap cookies

1/2

cup chopped pecans

1/4

cup butter, melted

pints (6 cups) vanilla ice cream, softened

1 1/2

teaspoons nutmeg

1 1/2

teaspoons rum extract

pecan halves, toasted

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1

Heat oven to 350°F. In food processor bowl with metal blade, process gingersnaps and chopped pecans until mixture is finely ground. Add butter; process until mixed. Press mixture in bottom and 1 inch up sides of ungreased 9-inch springform pan. Bake at 350°F. for 8 to 10 minutes or until edges are lightly browned. Cool 30 minutes or until completely cooled.
2

In large bowl, combine softened ice cream, nutmeg and rum extract; stir until blended. Spread evenly in crust-lined pan. Place pecan halves around top edge of torte. Cover dessert; freeze at least 4 hours or up to 2 weeks.
3

To serve, let dessert stand at room temperature for 15 minutes. Run knife around edge of dessert; remove sides of pan. Cut into wedges to serve.

Eggnog is a popular Christmas drink made by blending together milk or cream, eggs, sugar, nutmeg and brandy, rum or whiskey. This cool, creamy dessert gets its eggnog flavor from nutmeg and rum extract.
Nutmeg is the seed of a tropical evergreen tree. While ground nutmeg is convenient, whole seed nutmeg, grated with a mini-grater, releases fresh, vibrant flavor in just a few strokes.
To soften ice cream, place it in the refrigerator for 30 to 60 minutes.
For authentic flavor, use frozen custard for this dessert. Frozen custard is made with eggs, while ice cream may or may not contain them. Or use French vanilla ice cream, which is traditionally made from custard.