Eggnog Ice Cream with Vanilla

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

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