I’ve always thought eggnog was better as a milkshake when mixed with vanilla ice cream. With this recipe, I can skip a step and enjoy soft serve eggnog ice cream spiced just the way I like it.
Beat together until the yolks lighten in color:
6 egg yolks
3/4 c. sugar
Meanwhile, heat to a simmer in a large pot:
2 c. whole milk
2 c. heavy cream
1/2 t. nutmeg
1/4 t. cinnamon
1/4 t. cloves
1/4 t. salt
Temper the egg yolk/sugar mixture by running the mixer on low and adding 1/3 of the hot dairy one ladleful at a time. Return the yolk mixture to the pot and cook over medium heat until slightly thickened. Strain the mixture into a large bowl and whisk in:
1 t. vanilla
Let the mixture cool to room temperature, about 30 minutes, then refrigerate for at least 4 hours, up to overnight.
When the mixture is completely chilled, churn until it reaches a soft serve consistency. Serve immediately or stick it in the freezer for 4 hours to get a harder ice cream.
I don’t know how it happened, but eggnog became my family’s New Year’s tradition a few years ago. Though I’ve never enjoyed it as a drink, I love this eggnog ice cream. The hint of vanilla, subtle spices, and creamy texture work well together.
Find more delicious ice cream recipes here.
Eggnog Ice Cream with Vanilla
Equipment
- ice cream churn
Ingredients
- 6 egg yolks
- 3/4 cup sugar
- 2 cups milk whole
- 2 cups heavy cream
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Instructions
- In a mixer, beat the egg yolks and sugar until they lighten in color.6 egg yolks, 3/4 cup sugar
- Meanwhile, heat the dairy and spices to a simmer in a large pot.2 cups milk, 2 cups heavy cream, 1/2 teaspoon nutmeg, 1/4 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon salt
- Temper the egg yolk/sugar mixture by running the mixer on low and adding 1/3 of the hot dairy one ladleful at a time. Return the yolk mixture to the pot and cook over medium heat until slightly thickened.
- Strain the mixture into a large bowl and whisk in the vanilla. Let the mixture cool to room temperature, about 30 minutes, then refrigerate for at least 4 hours, up to overnight.1 teaspoon vanilla
- When the mixture is completely chilled, churn until it reaches a soft serve consistency. Serve immediately or stick it in the freezer for 4 hours to get a harder ice cream.