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 is gross camp. If you own an ice cream maker, this recipe couldn’t be easier to make. There’s no stove top cooking involved. You just need eggnog, heavy cream, and sugar.Jump to Recipe
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.
If you want to feel like a boss, make your own ice cream at home. You can start with an affordable ice cream machine like this Cuisinart (affiliate link). I used this exact model for 8 years until I upgraded to the mother of all ice cream machines, the Paco Jet (affiliate link).
Obviously, there are too many ice cream machines to put instructions that work for everyone. You just want to follow your manufacturer’s instructions. If you have a simple Cuisinart, then you just pour your liquid into the frozen canister provided. Let it spin until it reaches a soft serve consistency. If you’re impatient, like me, you can eat it right away. For a scoop-able consistency, store it in a canister with plastic wrap for 8-24 hours.
We actually got our Christmas tree a few days ago. I know, right? I was shocked to learn that Christmas is less than a week away. This holiday has totally crept up on me! At least I can eat my eggnog ice cream while looking at a beautifully lit tree.
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. We use this secret to our advantage in ice cream and are rewarded with a smooth texture. Plus, it helps to balance the sweetness.
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.
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!