Eggnog Ice Cream Recipe
User Reviews
4.5
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Cook Time
20 mins
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Additional Time
2 hrs 30 mins
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Total Time
2 hrs 50 mins
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Servings
4
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Calories
533 kcal
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Course
Dessert
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Cuisine
North American
Eggnog Ice Cream Recipe
Description
Eggnog Ice Cream Recipe combines egg yolks, white and brown sugars, whole milk, and heavy cream with freshly ground nutmeg and ground cinnamon for a classic holiday flavor. The preparation involves creaming the yolks and sugars, then gently heating with milk until the custard thickens sufficiently. After straining and chilling, the mixture is churned in an ice cream maker to develop a creamy, smooth texture ideal for freezing. This technique preserves the warm spice notes characteristic of eggnog while creating a frozen dessert with a soft yet firm bite.
The finished ice cream carries the aromatics of cinnamon and nutmeg balanced by a creamy base with subtle sweetness from the dual sugars. Its texture is rich and velvety due to the heavy cream and egg yolks, making it a satisfying dessert suited for festive occasions or as a treat to enjoy during colder months.
To serve, allow the ice cream to soften slightly after removal from the freezer for easier scooping and to enhance its creamy mouthfeel. It pairs well with simple cookies or can be used to enhance holiday pies and cakes.
The recipe notes suggest storing the ice cream in a tightly sealed, freezer-safe container with plastic wrap placed directly on the surface to minimize ice crystals. It is best kept at or below 0°F (-18°C) and can maintain quality for up to 2 to 3 months. Letting it thaw briefly before serving improves texture and scoopability.
Ingredients
- 5 egg yolk
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 1/2 cups milk whole
- ½ teaspoon nutmeg freshly ground
- ½ teaspoon ground cinnamon
- Pinch kosher salt
- 1 ½ cups heavy cream
Instructions
- Cream the egg yolks and sugars together in a large mixing bowl until light in color. Whisk the whole milk into the mixture until well combined.
- Transfer the mixture to a large saucepan and set it over medium heat. Cook, stirring frequently, until the mixture is thick enough to coat the back of a wooden spoon; about 8 to 10 minutes.
- Pour the hot custard mixture through a sieve and into a medium bowl. Whisk in the nutmeg, cinnamon, salt, and heavy cream. Cover and refrigerate until chilled; at least two hours.
- Freeze according to the manufacturer’s instructions for your ice cream maker model. For KitchenAid, turn the mixer on to ‘stir,’ then pour in the mixture and churn for 20 to 30 minutes (or until you reach your desired consistency). Scrape the soft-serve ice cream into a freezer-safe, airtight container, and freeze until solid.
Notes
- Store eggnog ice cream in an airtight container with plastic wrap on the surface to prevent ice crystals.
- Keep frozen at or below 0°F (-18°C) and consume within 2 to 3 months for best quality.
- Allow ice cream to thaw slightly before serving to achieve optimal texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 533kcal | 27% |
| Carbohydrates | 34g | 11% |
| Protein | 9g | 18% |
| Fat | 41g | 63% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 355mg | 118% |
| Sodium | 74mg | 3% |
| Potassium | 267mg | 6% |
| Fiber | 0.2g | 1% |
| Sugar | 33g | 66% |
| Vitamin A | 1786IU | 36% |
| Vitamin C | 1mg | 1% |
| Calcium | 215mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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