Kids love eggnog but ask an adult and you’ll hear some disapproval. Things like…
yeah, I like a little bit once a year
Turns out, this eggnog ice cream is liked by ALL. Even my husband who falls into the eggnogg = gross camp.
This recipe couldn’t be easier to make but you will need an ice cream machine. I love this affordable cuisinart machine where you freeze the base overnight. There’s no stove top cooking involved. You just need:
- heavy cream
What I love about this eggnog ice cream is that it tastes like eggnog but doesn’t have that gloppy thickness that gets weird in a cup. Instead, it’s creamy and altogether delicious. I even like a little scoop in my coffee.
Alcohol in Ice Cream: A Modern Technique
Have you ever wondered why alcohol is added to ice cream?
It is common to see 1 Tablespoon vanilla extract, rum, or vodka because alcohol has an extremely low freezing point. Trust me, alcohol will not freeze in your typical freezer.
Tip: use a teaspoon or so of alcohol for a smooth texture
Let me know what you think of this eggnog ice cream in the comments. I’m especially curious if the anti-eggnog crowd chimes in.
Eggnog Ice Cream
- 2 cups heavy whipping cream
- 2 cups eggnog
- 3/4 cup cane sugar
- 1 tbsp vanilla extract or rum, optional
- 1 pinch nutmeg, optional
- Combine all ingredients in a large bowl. Whisk for a minute to combine the sugar and add the vanilla extract or rum.
- Follow your ice cream manufacturer’s instructions to churn the liquid into a soft serve consistency. For a scoop-able texture, allow the ice cream to freeze for 24 hours after the soft serve phase. Scoop and serve with a garnish of freshly grated nutmeg.
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I am so excited you are making one of my recipes here on TFA and would love to see how it turns out. Make sure to share it on instagram and tag me @thefrayedapron so I can see!