This Easy Homemade Eggnog Ice Cream is rich and creamy, just like the holiday drink we love! With just a few simple ingredients, you can enjoy a chilly treat that’s perfect for winter. 🎄
Honestly, who can resist a scoop of eggnog ice cream? I like to sprinkle a bit of nutmeg on top for an extra festive touch. It’s like a holiday party in a bowl!
Making this ice cream is super simple. Just mix, freeze, and enjoy—no fancy machines needed! Perfect for cozy nights or holiday gatherings with family and friends.
Key Ingredients & Substitutions
Whole Milk: This 2 cups of whole milk gives the ice cream a creamy base. If you’re looking for a lighter option, you can use 2% milk, but the texture won’t be as rich. For dairy-free versions, try coconut milk or almond milk, but expect a different flavor.
Heavy Cream: The 1 ½ cups of heavy cream add richness. If you’re in a pinch, you can use half-and-half instead for a slightly less creamy texture, or try a dairy-free creamer for those avoiding dairy.
Egg Yolks: Using 5 large egg yolks helps create a custard-like base. For a vegan substitution, try silken tofu or a store-bought egg replacement, but it may affect the texture and richness.
Nutmeg: Freshly grated nutmeg is key for that classic eggnog flavor. If you don’t have fresh, you can use pre-ground nutmeg, but I find fresh gives a much brighter taste.
Rum or Bourbon: The optional alcohol adds a traditional touch. If you prefer non-alcoholic ice cream, you can skip it or replace it with rum extract for a similar flavor.
How Do I Make Sure My Custard Doesn’t Scramble?
A common concern when making custard is avoiding scrambled eggs. The trick is to temper the yolks properly! Start by whisking the egg yolks with sugar until they’re thick.
- Slowly add hot milk to the yolks while whisking constantly. This warms the yolks gradually.
- Once mixed, pour everything back into the saucepan, stirring continuously as you cook.
- Monitor that heat! Cook on low to medium until the mixture coats the back of a spoon.
This method creates a smooth, velvety custard that’s perfect for your ice cream!
How to Make Easy Homemade Eggnog Ice Cream
Ingredients You’ll Need:
- 2 cups whole milk
- 1 ½ cups heavy cream
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 teaspoon freshly grated nutmeg (plus more for garnish)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional: 2 tablespoons rum or bourbon (for classic eggnog flavor)
How Much Time Will You Need?
This recipe takes about 30 minutes of active cooking time, plus at least 4 hours to chill in the fridge and another 4 hours to freeze. So overall, plan for about 8 hours total, but most of that time is hands-off while your ice cream sets up in the freezer!
Step-by-Step Instructions:
1. Prepare the Base:
In a medium saucepan, combine the whole milk, heavy cream, and half of the granulated sugar. Warm this mixture over medium heat until the sugar fully dissolves and the mixture is hot but not boiling. Stir gently to avoid scorching.
2. Whisk the Egg Yolks:
While the milk mixture is heating, take a separate bowl and whisk together the egg yolks and the remaining sugar until the mixture is pale and slightly thickened, creating a lovely golden color.
3. Temper the Egg Yolks:
To prevent your egg yolks from cooking too quickly, it’s essential to temper them. Slowly add about a cup of the hot milk mixture into the yolks while whisking constantly. This warms the yolks up without scrambling them.
4. Combine Everything:
Once the yolks are tempered, pour the yolk mixture back into the saucepan with the rest of the heated milk mixture. This will help create a beautiful base for your ice cream!
5. Cook the Custard:
Continue to cook this mixture over low to medium heat, stirring constantly with a wooden spoon or heatproof spatula. Cook until the custard thickens enough to coat the back of the spoon. Aim for a temperature of about 170-175°F (77-80°C). Remember, don’t let it boil!
6. Flavor Your Custard:
Once your custard has thickened, remove it from the heat and stir in the vanilla extract, freshly grated nutmeg, ground cinnamon, salt, and if you’re feeling festive, the optional rum or bourbon.
7. Strain the Custard:
To ensure a smooth ice cream texture, pour the custard through a fine-mesh sieve into a clean bowl. This will remove any cooked egg bits and give a beautifully smooth custard.
8. Chill the Mixture:
Let the custard cool to room temperature first. Then cover it and refrigerate for at least 4 hours or overnight. Chilling is crucial for developing flavors and getting the right consistency.
9. Churn the Ice Cream:
Once the custard is thoroughly chilled, churn it in your ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
10. Freeze Until Firm:
Transfer the soft ice cream to an airtight container and place it in the freezer for at least 4 hours or until it is firm and scoopable.
11. Serve and Enjoy:
Serve the delicious eggnog ice cream in bowls or glasses. Don’t forget to garnish with a sprinkle of freshly grated nutmeg and a cinnamon stick for that extra holiday spirit! Enjoy your rich, creamy, and festive homemade eggnog ice cream!
FAQ for Easy Homemade Eggnog Ice Cream
Can I Use Low-Fat Milk Instead of Whole Milk?
While you can substitute low-fat milk, it’s best to use whole milk for the creamiest texture and flavor. Low-fat milk will result in a less rich ice cream, but if you’re looking to lighten it up, half-and-half is a good compromise!
How Long Does This Ice Cream Last in the Freezer?
Homemade eggnog ice cream can be stored in an airtight container in the freezer for up to 2-3 weeks. However, for the best texture and flavor, try to enjoy it within the first week!
Can I Make This Ice Cream Without Eggs?
Absolutely! You can make an eggless version by using sweetened condensed milk or a combination of coconut milk and cornstarch. Just blend your desired ingredients well and follow the same freezing instructions; it might have a slightly different texture but will still be delicious!
What Should I Do If My Custard Isn’t Thickening?
If your custard doesn’t thicken, make sure you’re cooking it long enough over low to medium heat and stirring constantly. It should coat the back of a spoon. If it remains too thin, you can return it to the stove and cook it a bit more. Just be careful not to boil it!
