After a recent holiday party, we have WAY too much egg nog left over.  And way too much cheap brandy.  I mean, seriously.  What were we thinking.  What do I do with a handle of brandy?  And a gallon of eggnog.

The answer came to me during my nightly stare into the refrigerator.  Egg….Nog….Ice…Cream!  I mean, I don’t even have to make the nog…just make the nog really, really cold.  The problem is most recipes for eggnog ice cream assume you don’t already have a vat of nog in your fridge.

One of the 3 half gallon egg nog containers in the fridge. Why do I always get so overzealous with the nog during this time of year?

I was perplexed until I stumbled upon Natalie’s Killer Egg Nog Ice Cream Recipe, which is blatantly plagiarized below:

1 qt Eggnog
1/2 cup Sugar
1/2 tsp Vanilla Bean Paste (or extract)
pinch Salt
Gingersnaps, crumbled (optional)

1. In a bowl whisk together the sugar, vanilla bean paste and salt. Pour in enough egg nog to be able to stir everything together until smooth.
2. Pour the eggnog/sugar mixture along with the rest of the eggnog in your electric ice cream maker and freeze according to manufacturers instructions. [In Todd’s case, this meant for like 2 hours using a crappy Krups ice cream maker and then freezing overnight]

Boo - this ice cream maker sucks!

So good. That is all I can say. So good. Ideas for improvement: cover with a layer of brandy. Or Rum. Or Godiva Chocolate Liqueur. And add some ginger snaps.

Oh. Snap.

Hope everyone has a great Christmas.  The Moors family has already gone through 10 bottles of champagne, bacon wrapped sirloin skewers, an entire Costco chicken pot pie, and a whole lot of cheese.  Tonight we feast on twice baked potatoes and pepper steak.

In celebration of the greatest holiday ever, I give to you the greatest Christmas song ever.