First, whip the cream with the cream stiffener until stiff.
Beat the egg yolks, sugar and scraped vanilla pulp until creamy, stir in the egg liqueur and carefully fold into the whipped cream.
Beat egg whites to egg whites, gently fold into mixture and pour into a container. Freeze in the freezer for a few hours.
To serve, form large balls – or possibly cubes – from the ice cream, poke a hole in the balls and pour in some eggnog.
Preparation Tip:
Serve with some homemade hollow hips!
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