Ingredients
- 1 1/4 cups coconut eggnog divided
- 1/2 cup unsweetened almond milk
- 1/4 teaspoon butter extract
- 1/8 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup light agave
- Pinch of salt
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons dark rum
Instructions
- In a medium saucepan, over medium heat, combine 1 cup + 2 tablespoons of coconut nog, almond milk, butter extract, vanilla extract, cinnamon, nutmeg, agave, and salt. Bring to a boil, stirring frequently.
- While you wait for the coconut nog mixture to boil, whisk together the cornstarch and the remaining 2 tablespoons of coconut nog in a small bowl. Make sure the cornstarch is well mixed in and not lumpy. Set aside.
- Boil the coconut nog mixture until it thickens slightly and reduces. This should take about 6-7 minutes.
- Whisk in the cornstarch mixture half at a time, whisking well between each addition.
- Boil until the mixture has thickened and will coat the back of the spoon, stirring constantly. This will take about 5 or 6 minutes.
- Take the pot off the heat and whisk in the rum.
- Let it stand until it reaches room temperature, then cover and refrigerate for at least 6 hours or overnight.
- Once the ice cream has chilled, process it according to your ice cream machine's instructions. My KitchenAid attachment says to churn the ice cream for 20-30 minutes. I churned mine for 30 minutes, and then let it sit in the freezer for 2 hours to harden up just a bit more.
- Enjoy!