Leftover Eggnog – Eggnog Ice Cream & Eggnog Pound Cake
I know it’s a little late in the season for an eggnog recipe, but I discovered a carton of eggnog in the back of the refrigerator. Fortunately, it hadn’t expired yet, so I thought I’d better use it. I had purchased it to use for eggnog cut out cookies for Christmas. My family gets together and decorates cookies. It’s fun and a good way to bond. My cousin, Kathy, asked for the eggnog cookies, so I had almost a whole carton leftover from making the cookies.
If you’re inclined to make homemade dairy eggnog, that would definitely work for any of these recipes as well, I however, was using up leftovers.
I went through some of my recipe files and chose one for eggnog pancakes. When I told my husband about the eggnog pancakes he wasn’t so thrilled, you see, he’s the one who does all the pancakes in the house. He flips them! It really is amazing. He is also somewhat of a food purest, and I think the idea of eggnog pancakes was just a little off to him. Also, I don’t think he was interested in having to carry out my using up the leftovers.
So, I also found a recipe for Eggnog Toffee Teacake. This was from a postcard that had come in a mailer of some kind. I decided to call it eggnog pound cake (he is a big fan of pound cake – again, pure and simple pound cake). He thought the eggnog pound cake sounded great.
I knew I had some small paper loaf pans that I purchased a few years ago in the back of the cupboard. I thought these would be a nice presentation, so I pulled those out.
I used Myer’s Dark Rum for flavor and for the nice color that it has. I left one of the loaves without topping for my husband, just in case he didn’t like the extra sweetness (did I mention that he prefers his cinnamon rolls with little to no icing?). I poured a little of the topping in a dish so that the other five cakes wouldn’t have too much toffee topping on them. I ate this like it was a lollipop; it was so good, and tasted like hot buttered rum. Yummy!
The only change I would make for next time is that I would sprinkle the nuts on top of the toffee instead of putting them in the toffee and pouring them on top of the cakes. I think the presentation would be a little nicer if the toffee was smooth and the nuts were garnishing the top.
The cake recipe calls for 1.5 cups of eggnog. This would use up a lot of my eggnog, but not all, so I decided to also make some eggnog ice cream to go with the cake.
I decided to use a simple vanilla ice cream recipe, but instead of the heavy cream, substitute eggnog. It worked out great, the perfect amount, I used every last drop of the eggnog, and didn’t fall short. That doesn’t happen very often.
The cake and ice cream were great together. The sweetness of the cake with the richness of the ice cream just made it perfect. This would be great for a holiday birthday cake.
Eggnog Ice Cream & Eggnog Pound Cake Recipes
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- 1 1/2 cups 3 sticks unsalted butter, softened
- 2 cups sugar
- 1/2 teaspoon grated nutmeg
- 1 teaspoon salt
- 5 large eggs
- 3 3/4 cups All-Purpose Flour
- 2 teaspoons baking powder
- 1 1/2 cups eggnog
- 1/3 cup unsalted butter
- 1/3 cup dark brown sugar
- 1/3 cup light corn syrup
- pinch of salt
- 1 tablespoon rum
- 1/2 cup toasted chopped pecans
- Preheat the oven to 350°F, and grease the pan(s) of your choice: a large (10") tube or bundt-style pan; six small loaf pans (about 3 1/2" x 7"); or two 8 1/2" x 4 1/2" loaf pans.Batter: Beat the butter, sugar, nutmeg, and salt until light and fluffy. Add the eggs one at a time, beating well after each addition. Whisk the flour and baking powder together, and add to batter alternately with the eggnog, 1/3 at a time, beating well after each addition. Pour the batter into the pans.
- Bake 30 to 35 minutes for the small loaf pans, or 60 to 65 minutes for the large loaves or tube pan, or until a cake tester inserted into the center of the cake comes out clean. Let the cake cool in the pan for 15 minutes, turn it out onto a rack set atop parchment, to catch any drips.
- Topping: Melt the butter, and stir in the brown sugar, corn syrup and salt, stirring until the sugar dissolves. Bring the mixture to a boil, and continue to boil for several minutes, until it reaches 240°F (soft ball stage) on a candy or instant-read thermometer. Add the flavor and nuts, and pour the toffee topping over the cake. Cool completely before serving.
Makes 6 small loaves
- 2/3 cup sugar
- 2 large eggs
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 2/3 cups milk
- 1 cup eggnog
- 2 teaspoons vanilla extract
- In a medium bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the flour and salt. Set aside.
- Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs and sugar mixture. Pour the entire mixture back into the saucepan and place over low heat. Stir constantly with a wooden spoon until the custard thickens slightly and coats the back of the spoon. Be careful not to let the mixture boil or the eggs will scramble. Remove from heat and pour the custard through a strainer into a large clean bowl. Allow the custard to cool slightly, and stir in the eggnog and vanilla. Cover and refrigerate until cold or overnight.
- Stir the chilled custard, and freeze in your ice cream machine according to the manufacturer’s directions.