The Best Eggnog Ice Cream
If eggnog is the official drink of the holidays, then eggnog ice cream is the dessert that steals the show. It’s rich, creamy, gently spiced with nutmeg and cinnamon, and has that nostalgic custard flavor we all love this time of year. The best part? It tastes way more complicated than it actually is.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1½ teaspoons ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 –2 tablespoons dark rum or bourbon optional, but traditional and delicious
Instructions
- Heat the Cream Base
- In a medium saucepan over medium heat, combine the heavy cream, milk, half the sugar, nutmeg, cinnamon, and salt. Stir gently and heat until the mixture is steaming but not boiling. You want it hot—not angry.
- Whisk the Egg Yolks
- While that’s warming up, whisk the egg yolks and remaining sugar in a bowl until pale and slightly thickened. This step gives your ice cream that classic custard richness.
- Temper the Eggs
- Slowly pour about ½ cup of the hot cream mixture into the egg yolks while whisking constantly. This prevents scrambling and gently warms the eggs. Then pour the egg mixture back into the saucepan.
- Cook Until Thickened
- Return the saucepan to medium-low heat. Stir constantly with a spatula or whisk until the custard thickens enough to coat the back of a spoon (about 170–175°F). Do not boil.
- Strain & Add Flavor
- Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract and rum (if using).
- Chill Thoroughly
- Cover and refrigerate for at least 4 hours, preferably overnight. Cold base = creamy ice cream.
- Churn It
- Pour the chilled custard into your ice cream maker and churn according to manufacturer instructions (usually 20–25 minutes).
- Freeze to Set
- Transfer to an airtight container and freeze for 2–4 hours until scoopable.
- Now the hardest part: waiting.
Notes
- This ice cream will keep in the freezer for up to 2 weeks when stored properly.
- If it freezes too hard, let it soften at room temperature for 5–10 minutes.
- You can double the batch easily for parties.
- The custard base can be made up to 48 hours ahead before churning.
