This Eggnog Ice Cream recipe makes a luxuriously creamy and indulgent treat, perfect for the holiday season. Its rich blend of egg yolks, sugars, and nutmeg and cinnamon spices creates a velvety texture and a warmly spiced flavor profile. Each spoonful offers a delightful fusion of traditional eggnog taste with the comforting coldness of ice cream, making it an irresistible dessert for festive gatherings.
Eggnog ice cream is like a holiday hug in a bowl, blending the creamy joy of ice cream with the rich, spiced flavors of a classic eggnog. With each spoonful, you get the warmth of freshly ground nutmeg and cinnamon, mixed with the comforting richness of whole milk and heavy cream, creating a balance that’s both indulgent and soothing.
Now, here’s a fun tidbit about eggnog ice cream: Did you know it’s a modern twist on a centuries-old tradition? Eggnog itself dates back to medieval Britain, a rich, eggy, boozy concoction that was a symbol of luxury and celebration.
Table of Contents
Reasons to Love This Ice Cream
- Eggnog ice cream combines the holiday flavors of eggnog with the coolness of ice cream. If you’re a fan of eggnog, you can try my Homemade Eggnog recipe for a delightful drink.
- This recipe is very versatile. You can add different toppings or mix it with other desserts, so it’s great for parties or relaxing evenings.
- This ice cream brings back happy holiday memories and feelings of family traditions.
- The recipe is simple and uses basic ingredients.
Recipe Ingredients
- Egg Yolks: They provide a velvety texture and a rich base.
- Brown Sugar: Contributes a deeper, caramel-like sweetness.
- Whole Milk: The milk brings creaminess and lightness to the texture, balancing out the heaviness of the cream and egg yolks.
- Heavy Cream: Heavy cream is key for creating a rich, velvety texture.
- Ground Nutmeg: A key spice in traditional eggnog, ground nutmeg introduces a warm, slightly sweet, and spicy flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Spice Variations: Add a twist to the flavor by including a dash of allspice or cloves along with nutmeg and cinnamon. This can add depth and a slightly different spice profile to the ice cream.
- Boozy Eggnog Ice Cream: For an adult version, add a splash of dark rum or bourbon to the mixture after it cools but before churning. Alcohol will also help keep the ice cream softer when frozen. It’s important to note not to put more than 2 tablespoons of alcohol, or the ice cream won’t freeze.
How to Make Eggnog Ice Cream
Step #1: Cream the egg yolks and sugars together in a large mixing bowl until light in color. Whisk the whole milk into the mixture until well combined.
Step #2: Transfer the mixture to a large saucepan and set it over medium heat. Cook, stirring frequently, until the mixture is thick enough to coat the back of a wooden spoon; about 8 to 10 minutes.
Step #3: Pour the hot custard mixture through a sieve and into a medium bowl. Whisk in the nutmeg, cinnamon, salt, and heavy cream. Cover and refrigerate until chilled; at least two hours.
Step #4: Freeze according to the manufacturer’s instructions for your ice cream maker model. For KitchenAid, turn the mixer on to ‘stir,’ then pour in the mixture and churn for 20 to 30 minutes (or until you reach your desired consistency). Scrape the soft-serve ice cream into a freezer-safe, airtight container, and freeze until solid.
Expert Tips
- Precision in Heating: When cooking the egg yolk and milk mixture, heat it just enough to thicken without boiling. Overheating can curdle the eggs, ruining the smooth texture.
- Sieve for Smoothness: Straining the hot custard through a sieve is crucial. It removes any cooked egg bits, ensuring your ice cream has a perfectly smooth, creamy texture.
- Chill Thoroughly Before Churning: Make sure the mixture is thoroughly chilled before putting it in the ice cream maker. This helps in achieving a better texture and faster churning.
- Monitor the Churning Time: Keep an eye on the churning process. Over-churning can lead to buttery textures, while under-churning can make it too soft. Aim for a thick, soft-serve consistency.
Frequently Asked Questions
Yes, you can. Freeze the mixture in a shallow dish and stir every 30 minutes until it reaches the desired consistency.
Eggnog ice cream is best served slightly softened, about 5-10 minutes after removing it from the freezer.
Yes, as long as it’s alcohol-free, it’s suitable for children.
Yes, freshly ground nutmeg provides the best flavor, but pre-ground works too.
Yes, but whole milk is recommended for the creamiest texture.
Storage Info
To store eggnog ice cream, transfer it to a tightly sealed, freezer-safe container. Place plastic wrap directly on the surface to minimize air exposure. Store in the coldest part of the freezer, ideally at or below -18°C (0°F). Homemade versions remain good for 2-3 months. Allow a brief thaw before serving for optimal texture.
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Eggnog Ice Cream Recipe
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Ingredients
- 5 egg yolks
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 1/2 cups whole milk
- ½ teaspoon freshly ground nutmeg
- ½ teaspoon ground cinnamon
- Pinch of kosher salt
- 1 ½ cups heavy cream
Instructions
- Cream the egg yolks and sugars together in a large mixing bowl until light in color. Whisk the whole milk into the mixture until well combined.
- Transfer the mixture to a large saucepan and set it over medium heat. Cook, stirring frequently, until the mixture is thick enough to coat the back of a wooden spoon; about 8 to 10 minutes.
- Pour the hot custard mixture through a sieve and into a medium bowl. Whisk in the nutmeg, cinnamon, salt, and heavy cream. Cover and refrigerate until chilled; at least two hours.
- Freeze according to the manufacturer’s instructions for your ice cream maker model. For KitchenAid, turn the mixer on to ‘stir,’ then pour in the mixture and churn for 20 to 30 minutes (or until you reach your desired consistency). Scrape the soft-serve ice cream into a freezer-safe, airtight container, and freeze until solid.
NOTES
Nutrition
I think my custard curdled while I was cooking it – why would this have happened? It never got thick, just chunky/split. Help!
Hi Amy, the only things I can think of is you might have gotten it too hot and/or weren’t stirring it enough while it was cooking.
Hey I love this recipe thanks very much. I have just made it a second time and added 1/4tea spoon of dried ginger it makes it taste like a gingerbread house
This is a great recipe. Pour a shot (or less depending on preference) of bourbon over ice cream in serving dishes for an added treat.