Eggnog Ice Cream

Admission, I love eggnog. When I was a kid my parents would get a couple cartons at a time, which they still had to ration, because I, like my 5 siblings, could easily drink a carton apiece. These days I make my own eggnog, and sadly must submit again to rationing, self-imposed this time, for the sake of my not-so-girlish-anymore figure. A reader suggested that eggnog would make a good ice cream, and once that idea lodged in my brain it never let go until the ice cream was made. Three cheers for all things eggnog! This recipe is similar to the eggnog recipe, but with a couple more egg yolks, and a slightly different milk to cream ratio. You could probably easily use already prepared eggnog, even the store-bought stuff. But if you’ve happened to spike it to the point of tasting the alcohol, it won’t churn into ice cream because the alcohol won’t freeze.

Eggnog Ice Cream Recipe

  • Yield: Makes about 1 quart.

Adding a couple of tablespoons of a spirit like rum, bourbon, or brandy to the eggnog ice cream base will help the ice cream from getting too icy if you store it for more than a day. You can skip the alcohol, but if you do, you should eat up the ice cream the day you make it.

Ingredients

  • 2 cups heavy whipping cream
  • 1 cup milk
  • 4 whole cloves
  • 1 teaspoon grated nutmeg
  • 1/4 teaspoon cinnamon
  • Pinch salt
  • 2/3 cup white, granulated sugar
  • 6 egg yolks
  • 1 teaspoon vanilla extract
  • 2 Tbsp rum, bourbon, or brandy

Method

1 Put the 1 cup of milk and 1 cup of the cream into a heavy saucepan (2 quart). Add the cloves, nutmeg, cinnamon, and a pinch of salt and heat until steamy, but not boiling. Lower the heat to warm, cover, and let spices steep for at least a half hour. Pick out the whole cloves and discard. Add the sugar and stir until it is dissolved.

2 Put remaining 1 cup cream in a metal bowl, resting in a larger bowl of ice water. Place a fine mesh strainer over the bowl of cream.

strainer-over-ice-bath.jpg tempering-egg-yolks.jpg
3 Whisk the egg yolks in a medium sized bowl. Slowly pour about half of the heated cream milk mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.

4 Return the saucepan to the stove on medium heat, stirring the mixture constantly with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon. You should be able to run your finger across the coating and have the coating not run. This can take about 10 minutes. The second this happens the mixture should be removed from heat immediately, and poured through the sieve over the ice bath to stop the cooking (step 5).

test-thickness-1 test-thickness-2
If the custard base doesn't coat the back of the spoon, it's not ready.

test-thickness-3 test-thickness-4
The custard base coats the back of the spoon.

5 Pour the custard through the strainer (from step 2) and stir into the cold cream to stop the cooking. Once initially chilled in the ice bath, chill the mixture thoroughly in the refrigerator (at least a couple of hours).

6 When it comes time to churn the ice cream, stir in the vanilla extract and the rum, bourbon, or brandy. Then process the mixture in your ice cream maker according to the manufacturer's instructions.

7 Remove ice cream from the ice cream maker and transfer it to an airtight container; store in your freezer for several hours before eating. Note that the ice cream will be quite soft coming out of the ice cream maker. It will continue harden in your freezer. If stored for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.

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Links:
How to make ice cream without a machine - tips by David Lebovitz.

18 Comments

  1. Erin

    Hello lover! Eggnog and I are the best of friends. There’s an entire carton in my fridge at this very moment and I’m positive that it would just adore being made into a big vat of ice cream.

    Erin, I can hear it calling your name, saying “churn me, churn me…” :-) Elise.

  2. katie

    I love eggnog, this sounds wonderful sandwiched between a couple of gingerbread boys!

  3. KissTheChef

    This is awesome. I add the bourbon or rum to a caramel sauce for the top so no worries about it not freezing. Best of both worlds..

    Oooo, love that idea. ~Elise

  4. Amanda

    I worked at an ice cream store in Boston that makes eggnog ice cream as a December flavor. They also make coquito ice cream. (Coquito is a Puerto Rican drink with egg yolks, coconut and rum.) These are both very popular flavors. Yum!

    Egg yolks, coconut, and rum? Sign me up! ~Elise

  5. Lottie

    Sounds like the perfect “pig out” item. I can feel my hips “stepping up” to it.

  6. Matt

    This sounds delicious…for years now I had been stopping myself from buying this $20 Panasonic Ice Cream Maker that looked absolutely perfect. No freezing of parts and salting ice or anything like that. Just pop in batteries and toss it in the freezer. Come back in a few hours and it’s spun and frozen to perfection according to all the reviews on Amazon. You just breifly put me back on to the idea as my diet back in the day said Absolutely NOT! However it doesn’t look like they sell it and I’m not buying the other style I’ve used in the past. Maybe it’s for the best I can’t make this ice cream. Or maybe I’m just ranting to see if another poster knows of a similar unit. Damn subconscious.

  7. Andrea

    This looks and sounds so good. Every year I say I’m going to make eggnog ice cream, then I get sucked into buying our favorite Turkey Hill eggnog ice cream, which is still very good. The ice cream is all gone, but we still have nog in the frig, so I might be tempted!

  8. thekevinmonster

    I have made eggnog ice cream several years in a row and it’s always a hit. One tip is not to use a double boiler or else the custard step takes forever.

  9. Michelle

    Eggnog is the stuff dreams are made of! I live dangerously close to Gunthers Ice Cream in Curtis Park and every year I look forward to their eggnog. It’s the best hands down!

  10. Terry

    So if you used store-bought egg nog, how would you alter your recipe? Sounds delicious.

    I might try just churning the egg nog as is, with 2 Tbsp of rum added to it. ~Elise

  11. Carolyn Friesz

    Yummo! Will definately be making this in the next few days; my kids (there are 4 of them from 25, down to 16) don’t ever remember me making ice cream and I have promised myself they will get some homeade ice cream before returning to college! I used to make a coffee ice cream w/rum (which I am still planning on making), in addition, I just have to try the Egg Nog for my 2nd eldest son who has a love for Egg Nog! I can’t wait to try it!

  12. Megan

    I tried making ice cream out of store bought eggnog last year, and it was only partially successful. Straight out of the machine, it was wonderful, like soft serve. But after a few hours in the freezer, the ice cream became very icy and no longer appetizing.

    The iciness comes from both the lack of alcohol and the lack of egg yolks. A couple Tbps of rum will help. And one could try creating more of a custard base by adding a few (tempered and then heated until thick) egg yolks. ~Elise

  13. George R Hooper, Jr

    Re: ingredient #7, the 2/3 C sugar; I assume it’s added at step 4 or 5?
    Or did I manage to overlook that…

    Yikes! I hate it when I forget to write an obvious step. Add the sugar in step one. I’ve adjusted the recipe. Thanks for pointing it out! ~Elise

  14. Gordon

    Is there something I could add that’s non-alcoholic that would server the same purpose (IE.. anti-freeze)?

    Perhaps, corn syrup. Try 2 Tbsp. No idea how it will taste with ice cream, but it works with sorbet. ~Elise

  15. Andrew

    If you want to add more spirit but scared it won’t freeze, just heat the spirit beforehand so the alcohol evaporates away leaving the spirit flavour only.

    Also, if the ice cream is too hard, increase the sugar. I also suspect that if you added corn syrup instead of extra sugar that would decrease the excess ice. I’ll test this theory once I get my ice cream machine back off my mother!

  16. ch1d3th

    pst…freezing ice cream with liquid nitrogen
    would allow you to add alcohol during this step, if you are so inclined

  17. marie

    I think I may try this with ready bought eggnog and just follow my regular vanilla ice cream recipe but with eggnog instead of whole milk. And rum flavour instead of vanilla. Think that should work?

  18. ~Josh

    Haha my mom just mentioned this a few minutes ago. I could just hear the Egg Nog Ice Cream calling my name right now
    ~ Josh

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