Eggnog Ice Cream
This eggnog ice cream recipe captures the essence of the holiday season in every bite. Rich, creamy, and perfectly spiced with cinnamon, nutmeg, and a hint of vanilla, this homemade ice cream is a festive treat that’s sure to delight your family and friends. Whether you use an ice cream maker or opt for the no-churn version, the result is a velvety dessert that brings the flavors of classic eggnog into a frozen form. Perfect for any winter gathering or as a sweet end to your holiday meals!
Equipment
- Ice cream maker (optional, 1)
- Saucepan (1)
- Mixing bowls (2)
- Whisk (1)
- Measuring Cups & Spoons (1 set)
- Spatula (1)
- Airtight Freezer Container – 1
Ingredients
- Eggnog – 3 cups 750 ml
- Heavy Cream – 1 cup 240 ml
- Whole Milk – 1 cup 240 ml
- Granulated Sugar – 3/4 cup 150 g
- Egg Yolks – 4 large
- Vanilla Extract – 1 tsp 5 ml
- Ground Nutmeg – 1/2 tsp 2.5 g
- Ground Cinnamon – 1/2 tsp 2.5 g
- Salt – 1/4 tsp 1.25 g
- Rum/Bourbon optional – 1-2 tbsp (15-30 ml)
Instructions
Prepare the Eggnog Base:
- In a saucepan, heat the milk and heavy cream over medium heat until warm, but not boiling. In a separate mixing bowl, whisk together the egg yolks and sugar until pale and smooth. Gradually add a small amount of the warm milk mixture into the egg yolks to temper the eggs, whisking constantly. Slowly pour the egg yolk mixture back into the saucepan, stirring constantly.
Cook the Custard:
- Return the saucepan to medium-low heat and cook, stirring constantly, until the custard thickens and coats the back of a spoon (about 5-7 minutes). Be careful not to overcook or allow it to boil.
Add Flavoring:
- Remove the saucepan from the heat. Stir in vanilla extract, ground nutmeg, ground cinnamon, and salt. Let the custard cool to room temperature.
Chill the Mixture:
- Once cooled, transfer the mixture to the refrigerator to chill for at least 4 hours, or overnight for best results.
Churn the Ice Cream:
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions (about 20-25 minutes). If you prefer, you can add rum or bourbon during the last few minutes of churning for a festive twist.
Freeze the Ice Cream:
- Transfer the churned ice cream to an airtight container and smooth the top with a spatula. Cover with plastic wrap or parchment paper and freeze for at least 4 hours, or until firm.
Serve:
- Once frozen, scoop the eggnog ice cream into bowls or cones. Garnish with a sprinkle of cinnamon or nutmeg, if desired, and enjoy!
Notes
-
No Ice Cream Maker? No Problem!
If you don’t have an ice cream maker, you can still make this eggnog ice cream by using the no-churn method. Just follow the same steps for making the eggnog base, then mix in whipped cream or sweetened condensed milk. Transfer to a shallow dish and stir every 30 minutes during the first few hours of freezing to break up ice crystals. -
Dairy-Free Option:
For a dairy-free version, substitute the heavy cream and whole milk with coconut milk or almond milk, and use a dairy-free eggnog. -
Alcohol-Free:
If you prefer not to use alcohol, you can simply skip the rum or bourbon. The ice cream will still be delicious without it!