Eggnog Over Pecan Ice Cream Recipe
- 1 quart eggnog
- 1/2 to 3/4 teaspoon rum extract
- 1/2 gallon butter pecan ice cream
- 1. In a large saucepan, heat eggnog and extract just until warmed. Serve over ice cream. Yield: 8-10 servings.
1 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
Reviews for Eggnog Over Pecan Ice Cream
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.