Eggnog Ice Cream
Creamy, rich, and infused with the classic holiday flavors of nutmeg, vanilla, and a hint of dark rum, this Eggnog Ice Cream is the ultimate festive dessert. Perfect for holiday gatherings or a cozy night in, this homemade recipe transforms the nostalgic taste of traditional eggnog into a luxurious frozen treat. The silky custard base, made with a blend of heavy cream, whole milk, and egg yolks, ensures an ultra-smooth texture, while the optional splash of rum adds a sophisticated depth of flavor. Whether you scoop it into bowls or pair it with your favorite holiday cakes and pies, this decadent eggnog ice cream is sure to become a seasonal favorite. Ready your ice cream maker and get ready to whip up this holiday showstopper in just 15 minutes of prep time!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 5 large Egg yolks
- 0.5 teaspoon Nutmeg, finely grated
- 1 teaspoon Vanilla extract
- 2 tablespoons Dark rum (optional)
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Heat the mixture over medium heat, stirring occasionally, until it is hot and steaming but not boiling.
In a separate large mixing bowl, whisk together the egg yolks and the remaining granulated sugar until the mixture is pale and smooth, about 2-3 minutes.
Slowly pour about 1 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (about 170-175°F). Avoid boiling the mixture.
Remove the saucepan from heat and immediately stir in the grated nutmeg, vanilla extract, and dark rum (if using).
Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely chilled.
Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions. This typically takes 20-25 minutes until the mixture reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours to allow it to firm up before serving.
Serve scoops of the eggnog ice cream on its own or topped with a sprinkle of nutmeg for a festive touch.
Nutrition Facts
Calories |
2678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.8 g | 245% | |
| Saturated Fat | 108.6 g | 543% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1432 mg | 477% | |
| Sodium | 292 mg | 13% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 162.8 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 417 mg | 32% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 471 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
