Eggnog Ice Cream Recipe: Holiday Magic in Every Scoop
A velvety custard treat that brings nostalgic warmth to every festive gathering.
When the holidays arrive, few flavors evoke the festive spirit quite like eggnog. This eggnog ice cream recipe transforms the classic, creamy Christmas beverage into a decadent frozen indulgence that’s both nostalgic and sophisticated. Whether you’re hosting a holiday party or just celebrating the season with loved ones, this homemade treat is guaranteed to steal the show.
Why You’ll Love This Eggnog Ice Cream
- Classic holiday flavors: A rich blend of nutmeg, vanilla, and cream captures the essence of eggnog.
- Perfect for gatherings: A crowd-pleaser for Christmas parties and winter get-togethers.
- Make-ahead dessert: Prepare in advance and store until ready to serve.
- No store-bought shortcuts: This is a true homemade ice cream, not a quick mix-in.
- Customizable: Easily adapt for adults (add bourbon or rum) or kids (leave it booze-free).
Ingredients Explained
This eggnog ice cream recipe calls for simple, quality ingredients to create its unmistakable holiday flavor.
- Whole milk: Provides a light, creamy base that balances richness.
- Heavy cream: Essential for that smooth, scoopable texture.
- Egg yolks: Create the signature custard-style creaminess and rich flavor.
- Granulated sugar: Sweetens the mixture without overpowering the eggnog notes.
- Nutmeg: The defining spice—always use fresh for best results.
- Vanilla extract: Adds warmth and depth to the flavor profile.
- Salt: Enhances the sweetness and overall flavor.
- Bourbon or rum (optional): For an adult-friendly twist that stays true to traditional eggnog. Can be omitted if you prefer a kids’ version.
Ingredient Tips and Substitutions
- Use freshly grated nutmeg whenever possible for a more fragrant aroma.
- If you prefer an alcohol-free dessert, simply leave out the spirits or substitute with non-alcoholic rum flavor.
- Swap vanilla bean paste for extract for an extra touch of gourmet sophistication.
- For richer ice cream, use half-and-half in place of whole milk (but not instead of heavy cream).
Step-By-Step Instructions
This recipe is based on a classic custard method, ensuring creamy, luscious results every time.
- Prepare the custard base:
- Whisk together egg yolks and sugar in a bowl until thick and pale yellow.
- In a saucepan, heat the milk, cream, and nutmeg until just beginning to steam. Do not let it boil.
- Temper the eggs:
- Slowly pour a stream of the hot milk mixture into the egg yolks, whisking constantly to avoid scrambling the eggs.
- Cook the custard:
- Pour the tempered egg mixture back into the saucepan. Stir gently over low heat until the custard thickens enough to coat the back of a spoon (around 170°F/77°C).
- Remove from heat and stir in the vanilla and salt. If using, add bourbon or rum now.
- Chill the mixture:
- Strain the custard through a fine mesh sieve into a clean bowl to remove any bits of cooked egg.
- Cover with plastic wrap, pressing it onto the surface of the custard to prevent a skin from forming. Refrigerate until completely cold (about 4 hours, or overnight).
- Churn the ice cream:
- Pour the chilled custard into your ice cream maker. Churn according to the manufacturer’s instructions, usually about 25–30 minutes, until thick and creamy.
- Freeze until firm:
- Transfer the churned ice cream to a freezer-safe container. Cover and freeze at least 4 hours, until scoopable and firm.
Serving Suggestions
- Classic scoop: Serve in bowls or cones on its own—let the flavors shine!
- Dessert pairing: Top with a sprinkle of freshly grated nutmeg and pair with gingerbread cookies, pound cake, or a slice of fruitcake.
- Festive sundae: Drizzle with caramel, add candied pecans, or serve with a dollop of whipped cream and a maraschino cherry.
- Holiday affogato: Pour a shot of hot espresso over a scoop for a grown-up treat.
Make-Ahead and Storage Tips
- This ice cream can be made up to one week in advance. Store tightly sealed in the freezer.
- For the best texture, place the container in the refrigerator for 10–15 minutes before scooping to soften slightly.
- To prevent ice crystals, press a piece of parchment or wax paper onto the surface before sealing.
- Leftovers will keep well for up to two weeks, though the texture is best enjoyed within the first week.
Tips for Perfect Eggnog Ice Cream
- Don’t overcook the custard—removing it from heat as soon as it coats the back of a spoon prevents curdling.
- Chill thoroughly before churning; this ensures a smoother, creamier ice cream.
- Customize the flavor: More nutmeg or a touch of cinnamon can be added to taste.
- For firmer ice cream, let it freeze several hours after churning. If you like soft-serve, enjoy straight from the machine!
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Nutritional Information
| Per Serving (1/2 cup) | Amount |
|---|---|
| Calories | 220 |
| Fat | 14g |
| Saturated Fat | 8g |
| Carbohydrates | 19g |
| Sugar | 17g |
| Protein | 3g |
| Cholesterol | 90mg |
| Sodium | 45mg |
Values are approximate and will vary based on exact ingredients and serving size.
Eggnog Ice Cream Recipe Card
Ingredients
- 2 cups whole milk
- 2 cups heavy cream
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1 teaspoon freshly grated nutmeg (plus more for serving)
- 1 tablespoon vanilla extract
- 1/4 teaspoon fine sea salt
- 2 tablespoons bourbon or spiced rum (optional)
Instructions
- In a medium bowl, whisk egg yolks and sugar until light in color.
- In a medium saucepan over medium heat, combine milk and cream. Stir in nutmeg. Heat just to a simmer.
- Slowly pour the hot milk mixture into the egg yolks, whisking constantly.
- Return the mixture to the pan. Cook over low heat, stirring, until it thickens enough to coat the back of a spoon.
- Remove from heat. Stir in vanilla, salt, and bourbon or rum (if using).
- Strain through a fine mesh sieve into a clean bowl. Cover and refrigerate until thoroughly chilled.
- Churn in your ice cream machine according to manufacturer’s directions until creamy and thick.
- Freeze in a covered container until firm, at least 4 hours.
Frequently Asked Questions
Can I make this ice cream without an ice cream maker?
Yes, you can use the no-churn method. Pour the chilled custard base into a freezer-safe dish and freeze for 30 minutes. Stir vigorously to break up ice crystals (or use a hand mixer), and repeat every 30 minutes until set, about 3 hours total. The final texture will be less creamy but still delicious.
Is there a way to make eggnog ice cream alcohol-free?
Absolutely! The alcohol is optional. Simply omit the bourbon or rum for an equally flavorful, family-friendly result. For extra eggnog flavor, add a drop or two of rum extract (alcohol-free).
How do I keep homemade ice cream from getting too hard?
Alcohol in the recipe helps keep the texture soft and scoopable. If making alcohol-free, enjoy the ice cream within a week for best consistency, or let it soften at room temperature before serving.
Can I use store-bought eggnog instead of making the custard?
Yes, for a shortcut you can use high-quality, store-bought eggnog. Reduce the sugar in the recipe according to the sweetness of your eggnog base and replace both milk and cream with the prepared drink. Note the ice cream may freeze harder, so adjust serving time accordingly.
Can I double the recipe?
Yes, this recipe can be doubled for a crowd. Churn in two batches if your machine is small, or use a larger-capacity ice cream maker. Store leftovers tightly covered in the freezer.
Troubleshooting & Pro Tips
- Custard scrambled? If eggs cook too quickly, you may see bits of curdling. Strain through cheesecloth or a very fine strainer to salvage.
- No ice cream maker? Freeze the mixture in ice cube trays and then blend cubes in a high-speed blender until smooth before freezing again briefly.
- Jazz it up: Fold in chocolate chips, caramel swirls, crushed gingerbread cookies, or candied pecans just before transferring to the freezer for extra flair.
More Holiday Dessert Ideas
- Peppermint Bark Brownies: For a chocolatey minty treat.
- Gingerbread Trifle: Layers of cake and custard with holiday spices.
- Classic Sugar Cookies: Perfect for decorating with the family.
- Pecan Pie Ice Cream: With caramel ripple and toasted pecans.
Homemade eggnog ice cream brings together the best flavors of the holiday season. With its creamy texture, bold nutmeg notes, and endless ways to serve, this dessert is sure to become a new winter tradition.
Try this recipe for your next holiday celebration and enjoy the sweet, chilly taste of festive cheer!
References
- https://www.foodbloggerpro.com/blog/structuring-the-perfect-recipe-blog-post/
- https://bootstrapped.ventures/seo-for-food-blogs/
- https://www.pragm.co/post/seo-strategy-for-your-food-blog
- https://searchengineland.com/the-ultimate-recipe-for-writing-seo-optimized-content-388941
- https://autopagerank.com/seo-for-recipe-blogs-my-proven-strategies-for-skyrocketing-traffic/
- https://foodiedigital.com/seo-tips-for-food-bloggers/
- https://elementor.com/blog/seo-writing/
- https://www.chefadora.com/blog/what-makes-a-recipe-seo-friendly-how-chefadoras-recipe-genie-helps-you-rank-higher-on-google
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