Time 10m Yield 1-1/2 cups. Number Of Ingredients 6 Steps:
In a blender, combine the first 5 ingredients; cover and process until smooth. Pour into chilled glasses; if desired, top with additional whipped topping, nutmeg and cherries.
Time 5m Yield 2 servings Number Of Ingredients 16 Steps:
Place the ice cream, eggnog, bourbon, nutmeg and 4 Sugar Cookies in a blender and blend until creamy and thick. Pour into 2 tall glasses and top with whipped cream and sprinkles-and an extra cookie on each for garnish! Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet. Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles. Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.
Time 1h45m Yield 4 Number Of Ingredients 9 Steps:
Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey. Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours. Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes. Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.
Time 2m Yield 1 serving(s) Number Of Ingredients 3 Steps:
Scoop ice cream into a tall glass. Pour eggnog over the top. Grate nutmeg into the glass. Stir with a spoon until it’s all mixed up. It’ll be pretty thick, but I like my milkshakes spoonable. If you prefer something you can drink out of a straw, add more eggnog, 1/4 of a cup at a time.
Time 5m Yield 2 servings Number Of Ingredients 4 Steps:
Combine the vanilla ice cream, egg nog and 3 crumbled cookies in a blender. Blend until thick and smooth. Pour into 2 chilled glasses. Top with the fresh whipped cream and the remaining crumbled cookies.
Time 5m Yield 2 serving(s) Number Of Ingredients 4 Steps:
Put banana pieces and egg nog in the blender. Puree/Pulse mixture until smooooooooooth. Garnish w/nuts of your choice,& a sprinkle of nutmeg if desired.
