December 28, 2012
We’re still in the holiday mood, and nothing gets you in the spirit quite like eggnog. Our favorite way to indulge in this frothy treat? An old-school eggnog milkshake from Gray’s Ice Cream in Tiverton, Rhode Island. This local institution has been serving up homemade ice cream since the 1920s, when it was delivered in batches by horse and buggy to proprietor Annie Gray, who would then dish it out from the back window of her house.
These days, the charming three-window ice cream parlor stays open year-round and churns out more than 40 flavors, including their famous frozen pudding (a rum-based classic with apricots and raisons) and seasonal hits like eggnog. But if you can’t make it to Tiverton for their deliciously rich eggnog shake, here’s how to do it yourself:
1. In a blender, combine one cup of eggnog ice cream with one cup of whole milk. (Note: The fresher the ’nog ice cream, the better this shake will taste. If you can’t find a quality pint near you, tweak the recipe to use one cup of vanilla ice cream with one cup of top-shelf eggnog.)
2. Pour into a festive cup and top with grated nutmeg to your liking.
Want to add a little kick? Garnish your shake with a fresh cinnamon stick, sprinkle with crushed ginger snaps (yum!) or sweeten with shaved peppermint bark and whipped cream. Cheers!