Eggnog Ice Cream Dessert

Name: Eggnog Ice Cream Dessert
Prep time: 4 h 55 min
Cook time: 4 h 55 min
Total time: 4 h 55 min
Yield: 16
Cuisine: Global
Ingredients: 59 milliliters butter, melted; 24 gingersnap cookies; 2 teaspoons nutmeg; 16 pecan halves, toasted; 118 milliliters chopped pecans; 2 teaspoons rum extract; 1 liters pints vanilla ice cream, softened

This recipe serves 16. One portion of this dish contains around 3g of protein, 13g of fat, and a total of 204 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have butter, pecan halves, nutmeg, and a few other ingredients on hand, you can make it. Christmas will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 4 hours and 55 minutes.

Instructions

Heat oven to 350F. In food processor bowl with metal blade, process gingersnaps and chopped pecans until mixture is finely ground.

Ingredients you will need

Pecan Pieces

Gingersnap Cookies

Equipment you will use

Food Processor

Bowl

Oven

Add butter; process until mixed. Press mixture in bottom and 1 inch up sides of ungreased 9-inch springform pan.

Ingredients you will need

Butter

Equipment you will use

Springform Pan

Bake at 350F. for 8 to 10 minutes or until edges are lightly browned. Cool 30 minutes or until completely cooled.

Equipment you will use

Oven

In large bowl, combine softened ice cream, nutmeg and rum extract; stir until blended.

Ingredients you will need

Rum Extract

Ice Cream

Nutmeg

Equipment you will use

Bowl

Spread evenly in crust-lined pan.

Ingredients you will need

Crust

Equipment you will use

Frying Pan

Place pecan halves around top edge of torte. Cover dessert; freeze at least 4 hours or up to 2 weeks.

Ingredients you will need

Pecan Halves

To serve, let dessert stand at room temperature for 15 minutes. Run knife around edge of dessert; remove sides of pan.

Equipment you will use

Knife

Frying Pan

Cut into wedges to serve.

Equipment

Ingredients

Servings:

59milliliters

butter, melted 24

gingersnap cookies 2teaspoons

nutmeg 16

pecan halves, toasted 118milliliters

chopped pecans 2teaspoons

rum extract 1liters

pints vanilla ice cream, softened

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.