Eggnog Ice Cream Recipe

This Eggnog Ice Cream Recipe is a creamy and boozy recipe, which features freshly grated nutmeg and rich bourbon. It’s the ultimate festive holiday dessert, ready in about 6 hours (including chilling and freezing).

Jump to Recipe

Eggnog Ice Cream Recipe Ingredients

• 4 egg yolks
• 1/3 cup sugar
• 1 pint (2 cups) whole milk
• 1 cup heavy cream
• 1 teaspoon freshly grated nutmeg
• 3 ounces bourbon (or rum/brandy)

How To Make Eggnog Ice Cream Recipe

1. Whip yolks and sugar: In the bowl of a stand mixer (or a large bowl with a hand mixer), beat together the egg yolks and sugar on medium-high speed. Continue beating until the yolks lighten significantly in color to a pale yellow and the sugar is completely dissolved (the mixture should fall in ribbons). Set aside.
2. Heat the dairy: In a medium saucepan over high heat, combine the whole milk, heavy cream, and freshly grated nutmeg. Bring the mixture just to a boil, stirring occasionally to prevent a skin from forming. Remove from the heat immediately once bubbles break the surface.
3. Temper the eggs: This is the most crucial step. With the mixer running on low, gradually pour about 1 cup of the hot milk mixture into the egg yolk mixture in a slow, steady stream. This gently raises the temperature of the eggs without scrambling them.
4. Cook the custard: Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula. Cook until the mixture thickens slightly and reaches 160°F on an instant-read thermometer. It should coat the back of the spoon.
5. Chill: Remove from the heat. Stir in the bourbon. Pour the custard into a clean medium mixing bowl. Place in the refrigerator and chill completely until it reaches 40°F, approximately 4 to 6 hours. (Tip: To speed this up, you can place the bowl in an ice bath).
6. Churn: Once thoroughly chilled, pour the base into an ice cream maker and process according to the manufacturer’s instructions (usually 20-25 minutes).
7. Freeze: Serve immediately for a soft-serve texture, or transfer to an airtight container and freeze for 2 to 4 hours for traditional firm ice cream.

Recipe Tips

• Fresh Nutmeg: Using pre-ground nutmeg is okay, but freshly grating a whole nutmeg nut provides a floral, spicy aroma that defines true eggnog flavor.
• The Alcohol Factor: The bourbon adds flavor and also lowers the freezing point, keeping the ice cream scoopable rather than rock hard. If you skip the alcohol, you may need to let the ice cream sit on the counter for 10 minutes before scooping.
• Don’t Scramble: If you heat the custard too fast in step 4, you might get small lumps of cooked egg. Don’t panic; just strain the custard through a fine-mesh sieve before chilling to ensure it is silky smooth.
• Chill Properly: Do not try to churn warm custard. It will not freeze properly and will leave a film of butterfat on the dasher. The base must be fridge-cold (40°F).
• Sweetness: This recipe relies on the sweetness of the sugar and the bourbon. Taste the custard before freezing; it should taste slightly sweeter than you want the final ice cream to be, as freezing dulls sweet flavors.

What To Serve With Eggnog Ice Cream Recipe

This rich dessert stands on its own, but pairs well with holiday classics.

• Gingerbread Cookies: Crumbled on top or served on the side.
• Pecan Pie: A scoop of eggnog ice cream on warm pecan pie is divine.
• Apple Crisp: The nutmeg complements the apples perfectly.
• Hot Coffee: To make an affogato-style dessert.

How To Store Eggnog Ice Cream Recipe

• Freeze: Store in an airtight, freezer-safe container. Press a piece of parchment paper or plastic wrap against the surface of the ice cream before putting the lid on to prevent ice crystals from forming. It keeps well for up to 2 weeks.

Eggnog Ice Cream Recipe Nutrition Facts

• Calories: 320
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 240mg
• Sodium: 45mg
• Total Carbohydrates: 20g
• Dietary Fiber: 0g
• Sugar: 18g
• Protein: 5g

Nutrition information is estimated per serving (approx 1/2 cup).

FAQs