Eggnog Over Pecan Ice Cream
You're sure to get rave reviews with this new take on a classic holiday beverage from Amy Short of Lesage, West Virginia. Best of all, it's ready in just 10 minutes!
8-10 ServingsPrep/Total Time: 10 min.
- 1 quart eggnog
- 1/2 to 3/4 teaspoon rum extract
- 1/2 gallon butter pecan ice cream
- In a large saucepan, heat eggnog and extract just until warmed. Serve
- over ice cream. Yield: 8-10 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.