Go Back

Eggnog Ice Cream

Eggnog ice cream is a velvety, holiday-spiced frozen custard made with nutmeg, cinnamon, and a hint of rum for a creamy, festive scoop. This easy holiday dessert cooks to 175°F, chills hard, then churns until thick and freeze-firm.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
chilling + freezing 4 hours
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

Eggnog base
  • 2 cup store-bought eggnog Use a classic, holiday-style eggnog for best spice balance.
  • 1 cup heavy cream
  • 3 tbsp granulated sugar
  • 4 egg yolks
  • 0.5 tsp vanilla extract
  • 0.5 tsp nutmeg For the custard; grate extra fresh nutmeg to finish.
  • 0.25 tsp cinnamon
  • 2 tbsp rum or bourbon (optional) Optional; helps round out the holiday flavor.
  • 0.25 tsp salt

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the custard
  1. In a saucepan, heat the store-bought eggnog and heavy cream over medium heat until steaming, with small bubbles around the edges and visible steam.
  2. Slowly whisk the hot eggnog mixture into the egg yolks and granulated sugar, pouring in a thin stream to keep the yolks from scrambling.
  3. Return everything to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens and reaches 175°F (about 10 minutes), with a glossy coating on the spoon.
  4. Strain the custard into a bowl, then stir in vanilla extract, nutmeg, cinnamon, rum or bourbon if using, and salt until fully blended and smooth.
Chill and churn
  1. Cool completely, then refrigerate at least 4 hours until cold and slightly thickened.
  2. Churn the chilled custard in an ice cream maker until it reaches a soft, scoopable consistency.
  3. Transfer to a freezer-safe container and freeze until firm, about long enough to set through the center.
  4. Grate fresh nutmeg over each serving right before serving for a warm, aromatic finish.

Notes

Pro tip: keep the heat at medium-low during the custard step—175°F is your target, and constant stirring prevents graininess. Refrigerate leftovers in a covered container up to 5 days. Freeze up to 2 months for best texture. For a dairy-light swap, substitute half-and-half for the heavy cream (texture may be slightly softer).