Description
Eggnog Ice Cream is a rich, creamy frozen dessert with the festive flavors of classic eggnog—featuring nutmeg, vanilla, and a hint of brandy, bourbon, or rum. This homemade treat combines silky custard with a luscious texture, making it the perfect holiday dessert or winter indulgence.
Ingredients
Units
Scale
Dairy
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
Sugar
- 3/4 cup granulated sugar, divided
Eggs
- 4 large egg yolks
Flavorings & Alcohol
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
- 3 tablespoons brandy, bourbon, or dark rum
Instructions
- Prepare Ice Bath and Strainer: Set a fine mesh strainer over a medium-sized bowl and place the bowl over a large container filled with ice water. This will be used later to quickly cool the custard base after cooking.
- Heat Milk, Cream, and Sugar: In a medium saucepan over medium heat, combine the whole milk, heavy cream, and 1/2 cup of the granulated sugar. Stir occasionally, heating the mixture until it is steaming and hot (about 175°F/79°C), which should take around 5 minutes.
- Whisk Egg Yolks with Sugar: While the milk mixture is heating, whisk together the egg yolks and remaining 1/4 cup granulated sugar in a separate bowl until smooth and slightly pale.
- Temper the Egg Yolks: Slowly and gradually pour about 1 cup of the hot milk mixture into the egg yolks, whisking constantly to prevent curdling. Once incorporated, slowly whisk the tempered yolk mixture back into the saucepan with the rest of the hot milk mixture.
- Cook the Custard: Continue cooking the combined mixture over medium heat, stirring constantly, until it thickens and reaches 180-185°F (82-85°C), being careful not to let it simmer or boil.
- Cool the Custard: Pour the hot custard mixture through the mesh strainer into the bowl set in the ice bath. Stir it occasionally for about 10 minutes to help it cool down quickly.
- Add Nutmeg and Alcohol: Once slightly cooled, remove the bowl from the ice bath. Stir in the freshly grated nutmeg and your choice of brandy, bourbon, or dark rum. Cover tightly with plastic wrap and refrigerate until thoroughly chilled (at least 3 hours or until it reaches 40°F/4°C).
- Add Vanilla and Churn: After chilling, stir in the vanilla extract. Pour the custard mixture into your ice cream machine and churn according to manufacturer’s instructions, usually about 20 minutes, until the mixture has the consistency of soft-serve ice cream.
- Freeze Until Firm: Transfer the churned ice cream to an airtight container, pressing plastic wrap directly onto the surface. Cover and freeze until the ice cream is firm and scoopable, at least 2 hours before serving.
Notes
- Use freshly grated nutmeg for the best flavor.
- Chilling the custard fully before churning ensures a smoother texture.
- Alcohol adds traditional flavor and helps keep the ice cream softer; for a kid-friendly version, omit the alcohol.
- If you don’t have an ice cream maker, you can pour the chilled custard into a freezer-safe container and stir every 30 minutes until set, though the texture will be different.
Nutrition
- Serving Size: 1/2 cup
- Calories: 270
- Sugar: 23g
- Sodium: 55mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 120mg
