Eggnog Ice Cream
Creamy homemade eggnog ice cream. A perfect dessert for the holidays!
I spent the weekend testing egg-free recipes. So far… five tests, five different ways and none of them giving the results I want. I wish eggs weren’t so essential to baking, especially when suggested substitutions aren’t nearly as good as the real thing. I knew baking was a science – it truly is, everything reacts in different ways and you can’t go changing certain ingredients willy nilly… Thus all of the experimenting.
I’ll say this though… I’m not giving up. Not yet. I feel like the Little Engine That Could. ‘I think I can. I think I can.’ I’m determined to get this to work one way or another.
After all of the testing and trials were over, I subjected my family to a classic. A favorite movie from the 80’s… Babes in Toyland. It’s so bad, it’s good. One of those types. It was a fun flashback and the girls definitely seemed to enjoy it.
I knew going into this holiday season that I wanted to share at least one eggnog themed recipe. It’s a classic seasonal flavor. One that you either love or hate.
So, for those that love eggnog goodies – this one is for you.
Creamy homemade eggnog ice cream with a custard base and hints of both cinnamon and nutmeg. An absolute must make holiday dessert!
Eggnog Ice Cream
Ingredients
- 2 C heavy cream
- 1 C whole milk
- 3/4 C granulated sugar
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- 1 Pinch salt
- 1 tsp vanilla
- 1 tsp rum extract
- 5 large egg yolks
Instructions
- Add 1 cup heavy cream, vanilla and rum extract to a large bowl, with a mesh strainer set on top. Set aside.
- Whisk together sugar, salt, nutmeg and cinnamon in a small saucepan. Pour remaining heavy cream and whole milk over. Cook over medium heat, stirring to dissolve sugar.
- Whisk together egg yolks in a small bowl.
- When milk mixture begins to steam and form small bubbles around the edges, remove 1 cup liquid and slowly drizzle into egg yolks while whisking continuously. Pour mixture into small saucepan and continue cooking and stirring occasionally until mixture coats the back of a wooden spoon or rubber spatula.
- Pour through mesh strainer into reserved heavy cream. Cool over an ice bath to room temperature. Cover and chill thoroughly.
- Churn according to manufacturer's directions.
- Transfer ice cream to a freezer safe container, freezing until firm, 4-6 hours or overnight.
Notes
Items used in this recipe:
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I absolutely love this! I don’t usually crave ice cream, but just looking at your pictures makes me want a bowl! Such a wonderful holiday treat!
Thanks so much Michelle!
I could SO see trying this!!
Thanks Taylor!
Eggnog ice cream must taste amazing.. :)
It does! :)
I’m not a fan of eggs and refuse to try eggnog! I do however don’t mind eggs in desserts but when you figure out a way not to use eggs, I’ll be the first in line to try it out. This ice cream looks absolutely delicious. <3
Haha I can’t really blame you there. And thanks so much! :)
If there’s anything better than drinking eggnog (very boozy eggnog of course) it’d be eating it in ice cream form. A must!
The best! Thanks Gina :)
Love this! Trying this for Xmas eve!!
I hope you do! Thanks Alison!
Mmmm….eggnog!
Thanks Mary :)
Ice cream is a weakness of mine, and egg nog one of my favorite holiday treats. I am definitely going to try this!!
You’d love this! :)
I hope you have some of this leftover because I’m coming up to eat it all :) I’m a serious ice cream and eggnog lover so this ice cream was made just for me.
If I did, I’d happily share! :)
I am a ice cream lover and I love egg nog so I would definitely devour a big bowl of this!! Sometimes, recipe testing can be so challenging and upsetting but when you finally get it the way you want it is sooo rewarding!! :)
It can really be frustrating for sure, but I agree, if success is reached – it’s worth it! :)
If you can’t find rum extract will it taste good with out the rum
Absolutely. It just gives a hint of it. You’ll be fine without if you cannot find it.