Jamaican Eggnog No-Churn Ice Cream

INGREDIENTS

• 2 cups heavy cream
• 1 can (14 oz) sweetened condensed milk
• 1 cup of Jamaican Eggnog
• 1/4 cup Jamaican rum (or 1 tsp rum extract for a non-alcoholic version)
• 1 tsp freshly grated nutmeg or gound if you don't have fresh
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 pinch of salt

DIRECTIONS

1. Prepare the Eggnog Base.
2. Whip the Cream In a chilled bowl, whip the heavy cream, vanilla, nutmeg, cinnamon, and salt with a hand or stand mixer until stiff peaks form. This step is key for creating the airy, soft texture of no-churn ice cream.
3. Add condensed milk to egg nog and mix
4. Combine the Mixtures Gently fold the whipped cream into the eggnog base in small batches. Be careful not to deflate the whipped cream.
5. Freeze Pour the mixture into a freezer-safe container. Cover it tightly to prevent ice crystals from forming. Freeze for at least 6 hours, preferably overnight.
6. Serve Let the ice cream sit at room temperature for 5 minutes before scooping. Garnish with a sprinkle of nutmeg or cinnamon for a festive touch.