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
- 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
- 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.
Items used in this recipe:
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