Eggnog Ice Cream is an indulgent, creamy holiday treat! This homemade ice cream recipe uses egg yolks, rich cream, bourbon, and warm winter spices.
Eggnog Ice Cream is a delightful holiday ice cream that combines classic Eggnog and homemade Vanilla Ice Cream. It’s an easy-to-make Frozen Treat that captures the holiday spirit in one creamy, indulgent bite.
Table of contents
Sabrina’s Eggnog Ice Cream Recipe
If one of your favorite ways to celebrate the holidays is a big glass of rich, decadent boozy eggnog, this festive ice cream recipe will surely fill you with joy! It has all the indulgent, creamy, and warm flavors you love, including a bourbon kick! And since it’s made with eggnog ingredients instead of bottled eggnog, you can make this ice cream whenever you are craving a bowl of creamy, rich holiday cheer!
To capture the richness of eggnog, my recipe reduces the milk usually in a normal ice cream recipe and doubles the egg yolks. These extra egg yolks are combined with sugar, cream, milk, warm holiday spices, a good splash of bourbon, and a hint of vanilla extract for the most flavorful, velvety-smooth ice cream. Each spoonful is full of traditional eggnog’s creamy indulgence and nostalgic taste.
Ingredients
- Egg Yolks: In custard-based ice creams, egg yolks provide richness and creaminess and act as a natural emulsifier, producing a smooth and velvety texture. This ice cream adds extra egg yolks, so you get an even richer eggy flavor and eggnog taste.
- Dairy: The high-fat content in heavy cream contributes to the luxurious and indulgent mouthfeel of ice cream. Whole milk adds to the creamy consistency while balancing the richness of the heavy cream. Less milk is used than in normal recipes so that the egg can shine without making this ice cream too watery, and it will freeze well.
- Sugar: The blend of regular sugar and brown sugar gives the ice cream a slight depth thanks to the warm, caramel flavor of molasses in the brown sugar.
- Spices: Ground cinnamon and grated nutmeg bring the warm spice flavor that makes eggnog such a festive holiday drink. For even more warm spice, steep whole cinnamon sticks in hot cream for 10 minutes, then remove the sticks and cool the cream before making the ice cream.
- Bourbon: The warm, slightly smoky bourbon whiskey has hints of caramel and vanilla that taste perfect with all the rich flavors in eggnog! You can skip the alcohol if you’d like to make ice cream that all ages can enjoy.
How to Make
Time needed: 4 hours and 30 minutes.
- Base
Whisk the egg yolks and sugars in a saucepan over medium heat until well combined. Separately, whisk the cream, milk, spices, and salt. Slowly pour the cream mixture into the eggs while stirring constantly.
- Thicken
Whisk the egg and milk mixture constantly until the custard starts to thicken. Remove the pan from the heat and cool. Stir in the bourbon and vanilla.
- Churn
Cool the base completely. Once cold, churn according to your machine’s instructions. Freeze until firm, at least 4 hours before serving.
Recipe Card
Ingredients
- 9 large egg yolks
- 1/2 cup sugar
- 1/4 cup brown sugar , packed
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon kosher salt
- 1/4 cup bourbon
- 2 teaspoons vanilla extract
Instructions
- Add egg yolks, sugar and brown sugar to a large saucepan on medium heat and whisk well to combine.
- In a measuring cup whisk together heavy cream, milk, cinnamon, nutmeg and salt.
- Slowly pour into the saucepan while stirring until well combined.
- Keep whisking while cooking until the custard starts to thicken, about 3-4 minutes.
- Remove from heat and let cool for 5 minutes.
- Whisk in the bourbon and vanilla extract.
- Cool completely either in refrigerator or over ice bath, then add to ice cream maker and churn.
- Freeze for 4 hours before serving.
Nutrition
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Chef’s Note: Boozy Ice Cream
This rich and boozy frozen treat is filled with holiday “spirit”! But don’t worry, while there is plenty of bourbon to get your taste buds feeling festive, it doesn’t overpower all the warm spices and rich custard. The alcohol content contributes to the smooth texture, too. Adding booze to ice cream can be tricky because it can add to the water content, which is what makes ice crystals. However, since this custard base has more egg yolks and less liquid than usual, the bourbon helps keep it creamy. A perfect holiday “spirit” for the holiday season.
Can this be made ahead of time?
Absolutely! The custard base for Eggnog Ice Cream can be prepared a day or two in advance. You need to cool the custard completely before churning it, anyway. Just prepare it as usual and stick it in a sealed container in the back of the fridge. Churn it within 2 days, then freeze and serve as usual.
Nutritional Facts
How to Store
Freeze: If you have leftover eggnog ice cream, store it in the freezer for up to one month. To store your homemade eggnog ice cream, transfer it to an airtight container and place it in the back of the freezer. Press plastic wrap or wax paper on top of the ice cream before adding the lid to prevent ice crystals from forming.
Ideas to Serve
During the holidays, a scoop of Eggnog Ice Cream will make traditional desserts like Apple Pie feel extra festive. You could also serve it with Salted Caramel Sauce and some Candied Pecans for the most indulgent ice cream sundae ever. Here some more ideas to enjoy the rich, creamy warm goodness of Eggnog Ice Cream.
- Ice Cream Sundae: Create a festive sundae by layering scoops of ice cream with warm caramel sauce, crushed gingerbread cookies, and a dollop of whipped cream.
- Affogato: Pour a shot of espresso or Cold Brew Coffee over a scoop of Eggnog Ice Cream for a delightful and creamy twist on the classic Italian dessert.
- Ice Cream Sandwiches: Sandwich a scoop between soft Chocolate Gingerbread Cookies (or a favorite Christmas cookie) for a delectable and handheld holiday treat.
- Christmas Float: Fill a tall glass with sparkling ginger ale or cream soda, then add a generous scoop of Eggnog Ice Cream and top it off with a sprinkle of nutmeg for a bubbly and festive frozen drink.
Ice Cream without an Ice Cream Maker
- Prepare the custard base as usual and allow it to cool for 5 minutes. Whisk in the bourbon and vanilla. Cool the custard mixture completely in the fridge, which may take a couple of hours.
- Once the custard is completely cooled, use a hand blender or electric mixer to whip it until smooth and frothy. This step helps incorporate air into the mixture and prevents it from becoming overly icy when frozen.
- Pour the whipped custard into a freezer-safe container, cover it with a lid or plastic wrap, and freeze it.
- After 1 hour, remove the container from the freezer and vigorously stir the partially frozen mixture with a spoon or hand blender to break up any ice crystals that may have formed. Repeat this step every 30 minutes for the first few hours of freezing.
- Freeze the Eggnog Ice Cream for 4 hours or until it reaches the desired firmness, then serve. Remember to cover the container tightly between stirrings and when not in use.
Frequent Questions
Yes, this Eggnog Ice Cream is made with ¼ cup, or 4 tablespoons, of bourbon, so it will have a boozy kick. While it won’t get you drunk or buzzed, you might want to reserve this frozen eggnog treat for adults or use a bourbon substitute.
Absolutely! If you prefer a non-alcoholic version, you can omit it altogether or add a bourbon substitute like an imitation rum extract. You can also boil down a cup of Apple Cider to ¼ cup and use that as a natural, non-alcoholic substitute.
Variations
- Chocolate Chips: Fold in a generous amount of dark chocolate chips during the last few minutes of churning to add bursts of chocolaty goodness to your Eggnog Ice Cream.
- Nuts: Stir in up to ½ cup of chopped toasted pecans and pistachios. Or almonds for a delightful crunch and a touch of nuttiness.
- Gingerbread: Add a tablespoon of molasses with the sugars, then add a teaspoon of ground ginger with the milk for a gingerbread flavor. Stir in crushed gingerbread cookie pieces into the mixture after it has churned.
- Fruit: Mix in a cup of dried fruits, such as raisins, currants, and chopped apricots, soaked in a small amount of rum or brandy, to infuse your ice cream with a delightful boozy fruitiness.
- Booze: You can swap out the bourbon with brandy or rum, just like you would in regular eggnog. You can also add an imitation rum flavoring if you want the flavor without the alcohol.
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