Eggnog Ice Cream Recipe: A Classic Holiday Dessert with Refined Flavor

Eggnog Ice Cream is an elegant and timeless dessert that brings the richness of traditional holiday eggnog into a smooth, frozen form. With its luxurious custard base, warm spice profile, and subtle notes of nutmeg and vanilla, this recipe delivers a refined seasonal treat suitable for both festive gatherings and sophisticated winter menus.

Whether served alongside pies and cakes or enjoyed as a standalone dessert, this Eggnog Ice Cream offers a harmonious balance of creaminess and spice. The recipe follows a classic French-style custard method, ensuring a velvety texture and depth of flavor that rivals premium ice cream varieties.

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Ingredients for Eggnog Ice Cream

Custard Base

• 2 cups heavy cream

• 1 cup whole milk

• 1 cup granulated sugar

• 4 large egg yolks

• 1 teaspoon vanilla extract

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cinnamon

• Pinch of salt

Optional Enhancements

• 1–2 tablespoons rum or bourbon

• or ½ teaspoon rum extract (alcohol-free alternative)

• Optional mix-ins: candied pecans, crushed gingersnap cookies, white chocolate shavings

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Step-by-Step Instructions

1. Heat the Dairy Mixture

Combine heavy cream, whole milk, half the sugar, nutmeg, cinnamon, and salt in a medium saucepan.
Heat over medium until steaming, ensuring the mixture does not boil.

2. Prepare the Egg Yolks

In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture becomes pale and slightly thickened.

3. Temper the Egg Mixture

Slowly drizzle a portion of the warm dairy mixture into the yolks while whisking continuously.
After tempering, return the yolk mixture to the saucepan with the remaining dairy.

4. Cook the Custard

Stir the custard mixture over medium-low heat until it reaches 170–175°F (77–80°C) or thickens enough to coat the back of a spoon.
Avoid boiling to prevent curdling.

5. Add Flavoring

Remove from heat and stir in the vanilla extract and optional rum, bourbon, or rum extract.

6. Strain and Chill

Pour the custard through a fine-mesh strainer to ensure a smooth texture.
Cover and refrigerate at least 4 hours, or preferably overnight.

7. Churn the Ice Cream

Once fully chilled, pour the custard into an ice-cream maker.
Churn according to manufacturer instructions, typically 15–25 minutes, until the ice cream reaches a soft-serve consistency.

8. Incorporate Mix-Ins (Optional)

Fold in gingerbread pieces, nuts, or chocolate during the final minute of churning, if desired.

9. Freeze to Set

Transfer the churned ice cream to an airtight container and freeze for 4–6 hours or until firm.

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Professional Tips for a Superior Result

Ensure Complete Chilling

A thoroughly chilled custard creates a smoother, creamier finished product.

Monitor Custard Temperature

Maintaining the correct temperature prevents curdling and produces a flawless custard.

Use Freshly Grated Nutmeg

Fresh nutmeg yields deeper, more aromatic flavor than pre-ground varieties.

Add Alcohol Sparingly

Alcohol enhances flavor and improves scoopability but should be used in moderation to maintain proper freezing.

Strain for Silky Texture

Straining eliminates any egg solids, ensuring a smooth and luxurious ice cream base.

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Recipe Variations

Spiked Eggnog Ice Cream

Incorporate 2 tablespoons of bourbon, brandy, or rum for a classical holiday profile.

Gingerbread Cookie Ice Cream

Fold in crushed gingersnaps or gingerbread for added texture and seasonal charm.

Pecan Eggnog Ice Cream

Add toasted candied pecans for a buttery, nutty finish.

White Chocolate Eggnog Ice Cream

Swirl in melted white chocolate for a richer, sweeter variation.

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Serving Suggestions

• Serve with a light dusting of fresh nutmeg or cinnamon.

• Pair with pumpkin pie, apple crisp, or pecan tart for a balanced holiday dessert course.

• Add to holiday milkshakes or festive floats.

• Serve as an elegant accompaniment to warm pastries or fruit desserts.

• Create sophisticated ice cream sandwiches using lightly spiced cookies.

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Storage Guidelines

• Store in a freezer-safe, airtight container.

• Enjoy within 2 weeks for optimal taste and texture.

• Press parchment or plastic wrap onto the surface to reduce ice crystal formation.

• Allow the ice cream to soften at room temperature for 5–10 minutes before scooping.

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Optional Ingredient Reference Table

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