This rich and creamy eggnog ice cream is the perfect treat for the holidays! With the delicious taste of eggnog and a sprinkle of nutmeg, it’s a festive delight.
I can’t resist this ice cream after dinner; it feels like Christmas in a bowl! It’s super easy to make, so I love serving it to surprise my guests—they always want seconds!
Key Ingredients & Substitutions
Whole Milk: This adds creaminess to your ice cream. You can substitute with 2% milk for a lighter version, but it may be less creamy.
Heavy Cream: Essential for that rich texture. If you want a lower-fat option, you could use half-and-half, but it won’t be as creamy as using heavy cream.
Granulated Sugar: For sweetness, of course! You can use brown sugar to add a deeper flavor, or a sugar substitute if you’re watching your sugar intake.
Egg Yolks: They help to create a smooth custard. If you’re avoiding eggs, you could try using cornstarch as a thickener instead, though it won’t replicate the exact texture.
Eggnog: You can use any store-bought eggnog, or make your own! Just ensure it’s a good quality for the best flavor in this ice cream.
Nutmeg: This gives that classic holiday flavor. If you don’t have nutmeg, cinnamon can be a nice alternative, but it will change the flavor a bit.
How Do You Safely Temper Egg Yolks for Ice Cream?
Tempering egg yolks is key to making a smooth custard without scrambling the eggs. Here’s how to do it:
- Heat the milk and cream until hot (but not boiling) to help gently cook the yolks.
- Slowly drip about a cup of the hot mixture into the yolks while whisking constantly. This brings the yolks up to temperature without cooking them.
- After tempering, pour the yolk mixture back into the saucepan with the rest of the hot mixture, stirring continuously. This ensures even cooking!
This technique makes a big difference in the creaminess of your ice cream. Take your time and enjoy the process!
Easy Homemade Eggnog Ice Cream
Ingredients You’ll Need:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1/2 cup homemade or store-bought eggnog
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg, plus extra for garnish
- Pinch of salt
- Optional: 1-2 tbsp rum or bourbon for authentic flavor
How Much Time Will You Need?
This recipe takes about 15-20 minutes of active prep time, plus time to chill the mixture (at least 4 hours or overnight) and an additional 4 hours for freezing. In total, plan on about 8 hours to have the ice cream ready to serve, but most of this time is just waiting for it to chill!
Step-by-Step Instructions:
1. Combine the Base Ingredients:
In a medium saucepan, gently combine 2 cups of whole milk, 1 cup of heavy cream, and 3/8 (half of 3/4) cup of granulated sugar. Heat this mixture over medium heat, stirring occasionally, until it’s hot (but not boiling). You want it to be steamy and warm to the touch!
2. Mix the Egg Yolks and Sugar:
While the milk mixture is heating, grab a separate bowl and whisk together 5 large egg yolks with the remaining sugar (3/8 cup) until the mixture becomes pale and slightly thickened. This is your egg mixture that will enrich your ice cream.
3. Temper the Eggs:
To prevent the yolks from scrambling, you need to temper them! Gradually pour about a cup of the hot milk mixture into the bowl with the egg yolks while whisking constantly. This gently warms the eggs to match the temperature of the milk mixture.
4. Cook the Custard:
Now, pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture. Stir this constantly over low heat, cooking until it thickens enough to coat the back of a spoon, which should take about 5-8 minutes. Don’t let it boil, or you’ll have a scrambled mess instead of creamy custard!
5. Add the Flavorings:
Remove the saucepan from the heat and mix in the 1/2 cup of eggnog, 1 teaspoon of vanilla extract, 1/2 teaspoon of ground nutmeg, a pinch of salt, and the optional 1-2 tablespoons of rum or bourbon. Stir until everything is well combined.
6. Strain the Custard:
For the smoothest ice cream, pour the custard through a fine mesh sieve into a clean bowl. This will catch any tiny bits of cooked egg that might have formed during cooking. Discard the bits left in the sieve!
7. Chill:
Cover your bowl and let the custard chill in the refrigerator for at least 4 hours, or overnight for the best flavor and texture.
8. Churn the Ice Cream:
Once your custard is well chilled, pour it into your ice cream maker. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. This usually takes about 20-30 minutes.
9. Freeze:
Transfer the churned ice cream into a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop.
10. Serve and Enjoy!
When you’re ready to enjoy your ice cream, scoop it into bowls or cups. For a festive touch, garnish with a light sprinkle of nutmeg and maybe a cinnamon stick on the side. Enjoy a scoop (or two) of your delicious homemade eggnog ice cream! It’s perfect for holiday gatherings or just a cozy night at home.
FAQ for Easy Homemade Eggnog Ice Cream
Can I Use Store-Bought Eggnog Instead of Homemade?
Absolutely! Store-bought eggnog works perfectly in this recipe. Just choose a brand that you enjoy the flavor of, as it will impact the taste of the ice cream.
Can I Make This Ice Cream Alcohol-Free?
Yes! Simply omit the rum or bourbon, and your ice cream will still be delicious and festive! If you want a similar flavor, you could add a little extra vanilla extract instead.
How Do I Store Leftover Ice Cream?
To store any leftover ice cream, transfer it to an airtight container and put it in the freezer. It will keep well for about 2 weeks. Simply let it sit at room temperature for a few minutes before scooping to soften it up.
Can I Make This Recipe Dairy-Free?
Yes, you can! Substitute the whole milk and heavy cream with full-fat coconut milk or a dairy-free cream alternative. Be sure to use a dairy-free eggnog as well for a completely dairy-free version!
