Joy of Country Living

If I had to pick one thing I really missed when we left Houston, it would have to be Baskin-Robbins Eggnog Ice Cream. They only have it around Thanksgiving and Christmas – but I used to wait all year for that ice cream. There was just something wonderful and special about it. We made a few special trips back first couple of years so I could get some – but then we got busy and the trips seemed to stop. Desperate for eggnog ice cream – I came up with my own recipe using Blue Bell Homemade Vanilla ice cream. After a few attempts. . . I finally came up with this recipe that makes a delicious clone of the Baskin-Robbins original. Good enough that I wouldn’t dream of driving back to Houston anymore. If you like eggnog – you’ll probably enjoy my version of Baskin-Robbins Eggnog Ice Cream.

Here’s what you’ll need:

• 1 Pint of Blue Bell Homemade Vanilla (or a good vanilla ice cream of your choice)
• 1/2 teaspoon of Rum Flavoring
• 1/2 teaspoon of Nutmeg
• 1/2 package of Sweet-n-Low (individual size)
• 12 drops of yellow food coloring

Scoop all of the ice cream into a large stainless steel bowl. Then add in all the ingredients. Mix with a large spoon until creamy. The nutmeg and food coloring should be evenly blended, and you should have a consistent color throughout.

Spoon the ice cream back into the original ice cream container and place in the freezer. Let it harden for at least 2 hours. Enjoy!

PS – You can make this a ‘no-sugar-added’ ice cream by using a ‘Diet’ ice cream. I have not tried this recipe with ‘sugarfree’ ice cream – but would be interested to know if it turns out as tasty.