Eggnog Ice Cream
Eggnog was always a beloved holiday tradition in my parents’ home, filling the season with its warm spice and rich sweetness. This eggnog ice cream is inspired by those memories—creamy, cozy, and full of the familiar flavors we looked forward to every year. One scoop brings me right back to those festive family moments.
Eggnog Ice Cream
Prep: 5 minutes | Bake: 20-30 min | Total: About 4 hr
Yields ~4-6 servings
Ingredients
2 cups heavy cream
2 cups Whole Milk
1 cup sugar
2 tsp vanilla bean paste or extract
6 egg yolks
1/2 teaspoon nutmeg
Pinch of salt
Instructions
1. Heat the Base
In a medium saucepan, combine the heavy cream, whole milk, sugar, nutmeg, and a pinch of salt. Heat over medium until the mixture is steaming and the sugar is fully dissolved, just beginning to simmer (do not boil).
2. Temper the Egg Yolks
In a separate bowl, whisk the egg yolks until smooth.
Slowly ladle about 1 cup of the hot milk mixture into the yolks while whisking constantly.
3. Cook the Custard
Pour the tempered yolk mixture back into the saucepan.
Return to medium heat and cook, stirring constantly, until the custard thickens.
Remove from heat and stir in the vanilla bean paste or extract.
4. Chill Completely
Pour the custard through a fine-mesh sieve into a clean bowl.
Cover and refrigerate until very cold (at least 4 hours or overnight).
5. Churn
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
6. Freeze
Transfer the churned ice cream to a lidded container. Freeze for at least 4 hours, or until firm.
7. Serve
Scoop and enjoy — extra nutmeg on top is always a win!
Loved this recipe? I’d love to hear your thoughts!
