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

Eggnog Ice Cream with Vanilla

The hint of vanilla, subtle spices, and creamy texture work well together.
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Prep Time 10 minutes
Cook Time 35 minutes
Chilling Time 4 hours 30 minutes
Total Time 5 hours 15 minutes
Course Dessert
Cuisine American
Servings 1.5 quarts

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.
Keyword ice cream
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