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Eggnog Over Pecan Ice Cream Recipe

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!
TOTAL TIME: Prep/Total Time: 10 min. YIELD:8-10 servings


  • 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.
Editor's Note: This recipe was tested with commercially prepared eggnog.

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