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Eggnog Ice Cream

Eggnog ice cream is a velvety, holiday-spiced custard churned and frozen for a creamy, spoonable scoop. Warm notes of nutmeg and cinnamon, plus optional rum, make this Christmas ice cream feel festive from the first bite.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

Eggnog base
  • 2 cup store-bought eggnog Use a classic, spiced style if available.
  • 1 cup heavy cream Whole heavy cream yields the creamiest texture.
  • 3 tbsp granulated sugar Balances the custard and helps it freeze smoothly.
  • 4 egg yolks Whisk with sugar before tempering.
  • 0.5 tsp vanilla extract Stir in after cooking for best flavor.
  • 0.5 tsp nutmeg Add to the hot custard; finish with fresh nutmeg at serving.
  • 0.25 tsp cinnamon For warm holiday spice.
  • 2 tbsp rum or bourbon (optional) Optional—skip for a non-alcoholic version.
  • 0.25 tsp salt Enhances sweetness and spice.

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the custard
  1. In a saucepan, heat the store-bought eggnog and heavy cream together until steaming, then lower the heat to maintain a gentle simmer.
  2. Whisk the egg yolks and granulated sugar in a bowl, then slowly whisk the steaming eggnog mixture into the yolks to temper.
  3. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard reaches 175°F.
  4. Strain the custard, then stir in vanilla extract, nutmeg, cinnamon, rum or bourbon if using, and salt until smooth.
Chill and freeze
  1. Cool the custard completely, then refrigerate for at least 4 hours until thoroughly chilled.
  2. Churn the chilled custard in an ice cream maker until thick and creamy, then transfer to a container and freeze until firm.
  3. Grate fresh nutmeg over each serving just before eating for a vivid holiday aroma.

Notes

For the smoothest texture, keep the custard at a gentle medium-low cook and stir constantly until it hits 175°F; do not boil. Refrigerate covered up to 3 days; freeze for up to 2 months (thaw in the refrigerator 10–15 minutes for best scoopability). To make it non-alcoholic, omit the rum/bourbon—use a little extra vanilla if desired (no other changes needed).