This Creamy Eggnog Ice Cream is a rich, velvety and sweet dessert, with warming nutmeg and cinnamon spices. The perfect treat after a holiday meal.
What is eggnog?
Eggnog (egg nog) is a thick, sweet, rich dairy and custard-based drink.
It's traditionally served at Christmas time and made with raw eggs and alcohol such as bourbon, brandy, rum or whiskey.
What does eggnog taste like?
Eggnog is rich and has a sweet, custard-like taste and strong warmly spiced flavor.
Why you'll love this recipe
This simple eggnog ice cream recipe is similar to making regular Vanilla Ice Cream.
It makes a rich and creamy ice cream, punctuated with the warming spices of cinnamon and fresh nutmeg.
This version is alcohol-free, but can be easily adapted to add alcohol of your choice.
Equipment you'll need
- ice cream maker: make sure to freeze the ice cream bowl for 24 hours prior to churning the ice cream
Ingredients you'll need
- heavy whipping cream: with at least 36% milkfat
- egg yolks: just the egg yolks for this recipe; save the egg whites for pavlova or souffle pancakes
- granulated sugar: adds sweetness to the ice cream
- vanilla extract: use a high-quality vanilla extract for the best flavor; an alcohol-based extract will also help to lower the freezing point, resulting in a smooth and creamy ice cream
- vanilla bean paste: is made of ground vanilla beans and sugar; optional
- fresh nutmeg: freshly grated; or use ½ teaspoon ground nutmeg
- ground cinnamon
- whole milk: you can also use half-and-half for a richer flavor
How to make homemade eggnog ice cream from scratch
Pour the cold heavy cream into a large bowl or jar. Set aside.
Separate 4 egg yolks from the egg whites and place the egg yolks into a bowl. (Refrigerate or freeze the egg whites for later use).
Whisk together the egg yolks with sugar, vanilla extract, vanilla bean paste (if using), grated nutmeg, ground cinnamon, pinch of salt and set aside (Step 1 below).
Add the milk to a medium saucepan or pot and simmer over low heat until scalding hot (Step 2 below).
While whisking the egg mixture, gradually pour in the warmed milk (known as tempering the eggs) (Step 3 below).
Pour the mixture back into the saucepan and cook over low-medium heat, until the custard thickens. When you can draw a line on the back of a spatula or wooden spoon, the ice cream mixture is ready (Step 4 and 5 below).
Pour the ice cream mixture through a sieve/strainer into the cold heavy cream (Step 6 below).
Give the mixture a stir and cover with a lid/plastic wrap.
Place into the refrigerator to chill for at least 6-8 hours, or overnight.
The next day, churn ice cream according to your ice cream manufacturer's instructions.
Transfer the churned ice cream to an airtight container and place into the freezer.
Freeze the ice cream for at least 6-8 hours, or until firm.
How to serve
Serve Eggnog Ice Cream on its own in bowls, or try it with coffee in an affogato.
Pair the eggnog ice cream with a slice of chocolate buche de noel, or add some candied pecans, or meringue mushrooms to make it a festive dessert.
How to store
Store the Eggnog Ice Cream in an airtight container in the freezer for up to 3 months.
FAQs & variations
Can I use store-bought eggnog?
Sure, you can use store-bought eggnog and skip making the eggnog.
Replace the amount of milk with eggnog. For a rich, creamy eggnog ice cream, you can leave everything else the same.
Can I add alcohol to the ice cream?
Yes, you can add about 1 tablespoon of rum, brandy, whiskey or bourbon to the ice cream custard base.
Adding alcohol will lower the freezing point of the ice cream and make it more smooth and creamier.
Variations:
You can make a matcha eggnog by adding green tea powder.
Other ice cream recipes you may like
Be sure to check out these recipes:
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Creamy Eggnog Ice Cream
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 250 ml heavy whipping cream
- 4 egg yolks
- 90 g granulated sugar
- 2 teaspoon vanilla extract
- ½ teaspoon vanilla bean paste optional
- ½ fresh nutmeg grated or use ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 500 ml whole milk
Instructions
- Pour the cold heavy cream into a large bowl or jar. Set aside.
- Separate 4 egg yolks from the egg whites and place the egg yolks into a bowl. (Refrigerate or freeze the egg whites for later use).
- Whisk together the egg yolks with sugar, vanilla extract, vanilla bean paste (if using), grated nutmeg, ground cinnamon, pinch of salt and set aside.
- Add the milk to a medium saucepan or pot and simmer over low heat until scalding hot.
- While whisking the egg mixture, gradually pour in the warmed milk (known as tempering the eggs).
- Pour the mixture back into the saucepan and cook over low-medium heat, until the custard thickens. When you can draw a line on the back of a spatula or wooden spoon, the ice cream mixture is ready.
- Pour the ice cream mixture through a sieve/strainer into the cold heavy cream.
- Give the mixture a stir and cover with a lid/plastic wrap.
- Place into the refrigerator to chill for at least 6-8 hours, or overnight.
- The next day, churn ice cream according to your ice cream manufacturer's instructions.
- Transfer the churned ice cream to an airtight container and place into the freezer.
- Freeze the ice cream for at least 6-8 hours, or until firm.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Raymund | angsarap.net
Homemade eggnog ice cream? I can already imagine how creamy and rich this ice cream must be, with the warm spices of cinnamon and nutmeg adding a festive touch.
Michelle
The warm spices really come through in the eggnog ice cream, perfect as an after dinner treat!