Eggnog Ice Cream (no egg)

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Course Dessert

Ingredients

2 cups heavy whipping cream
1/4 tsp salt
1/2 cup sugar
2 oz amber or spiced rum, or bourbon
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves

Instructions

In a chilled bowl, and with chilled beaters, whip the heavy whipping cream until soft peaks are barely forming.
Add everything other than the booze, and whip to firmer than soft peaks.
Fold in the booze (or use the mixer on low).
Taste test at this point - you might want to add more spices if all you can taste is the booze.
Freeze overnight (minimum 3 hours, depending on the size of your container, and the temperature of your freezer.

Notes

How do we get away with calling this eggnog ice cream when there aren't any eggs in it? Great question.

To properly incorporate eggs, this would be a French-style ice cream (made as a custard), and requires a lot of work, or an ice-cream maker. This is the significantly easier, and next best thing since the spices and booze will still come across with all those eggnog flavours.