Noeggnog Ice Cream

2 quart ice cream maker
1 1/4 cup silk heavy cream
1 1/2 cup soy milk
1/2 pure can sugar
1 tsp organic ground nutmeg
1 tsp organic cinnamon
1 tsp organic vanilla extract
pinch of turmeric for that eggnog color
pecan nuts

Place all ingredients into a blender. Pour mixture into a glass bowl and place into the refrigerator for two hours or overnight like I did. Follow the directions to your ice cream maker. Scoop some ice cream into a dish and top it with pecan nuts and a little more nutmeg.

Notes: Note: After freezing ice cream, it will be a little difficult to scoop. Let ice ice cream sit in room temperature for about 5 to ten minutes before scooping. For a creamier texture let the ice cream sit in a bowl in room temperature for about 4 minute or until you notice it's getting soft, then stir for a creamier version of ice cream. Next time I make this ice cream I will add a little tumeric to the mixture while it's in the blender to give it that color I remember when I use to eat eggnog.
This is the ice cream maker I use