Eggnog Affogato with No-Churn Eggnog Ice Cream

Directions

Ice Cream:

• 1

  In a large mixing bowl whip the heavy cream on medium-high speed using an electric hand mixer with the whisk attachment until stiff peaks form, 5-8 minutes. Fold in egg nog, sweetened condensed milk, and cinnamon.

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• 2

  Pour the ice cream mixture into a metal pan or glass container. Cover, and freeze 4-6 hours until hardened.

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Caramel:

• 1

  In a small saucepan, heat water and sugar over high heat. Stirring frequently until the sugar has dissolved. Once the sugar starts to bubble, stop stirring. Allow to cook over medium-high heat until you get a dark amber color. 8-10 minutes.

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• 2

  Once amber, turn off the heat. Add in the butter and stir to combine. Remove from the heat and pour in the egg nog, stirring frequently as the caramel will bubble. Mix in the salt, cinnamon, and vanilla extract. Set aside to cool slightly.

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• 3

  Brew your espresso shots, set aside. Once the ice cream is set, remove from the freezer and add a few scoops to a glass. Top with a drizzle of caramel and the shot of espresso.

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• 4

  Enjoy immediately. Leftover caramel will keep in an airtight container in the fridge for a week, leftover ice cream can be store in the freezer for up to a month. 

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