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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Eggnog Ice Cream Cooking View

For me, eggnog ice cream sounded just right for the holidays.  I make ice cream all year round regardless of how incredibly cold it might be outside, but it’s always fun to make a flavor that so perfectly suits the season.  This seemed to be perfect timing since I had eggnog left over from making eggnog cranberry muffins.  So I gathered everything up, and got ready to make the ice cream.  And then I read through the ingredient list again…and again…and again.  Because I didn’t see eggnog listed.  And then I realized, it didn’t call for any.

At that point I got a little worried because I didn’t see how this could really end up tasting very much like eggnog.  I forged ahead anyway, but even after freezing the ice cream and tasting it right off the dasher, I wasn’t optimistic.  It seemed off somehow.  I stuck it in the freezer and decided to give it one more try later.  Something magical must have happened during the time that it sat in the freezer – the flavors must have mingled just right.  When I served myself a spoonful later, I couldn’t believe it.  It tasted just.like.eggnog.  The alcohol and the nutmeg make all the difference in converting a plain vanilla ice cream base into something amazing.  I’m telling you, David Lebovitz knows his ice cream.  (On a related note, if you don’t already own The Perfect Scoop, I highly recommend you add it to your collection ASAP.)  I used pre-ground nutmeg instead of freshly grated, but I would love to try fresh eventually!

Eggnog Ice Cream
Yield: about 1 quart

Ingredients

1 cup whole milk
2/3 cup sugar
Pinch of salt
2 cups heavy cream
6 large egg yolks
¾ tsp. ground nutmeg (or 1 tsp. freshly grated)
2 tbsp. dark rum
1 tbsp. brandy
2½ tsp. vanilla extract

Cooking View

Directions

  • Combine the whole milk, sugar and salt in a medium saucepan.  Warm over medium heat, stirring occasionally.  Meanwhile, pour the cream into a large mixing bowl and set a fine mesh sieve over the top.   In a medium mixing bowl, whisk together the egg yolks.

  • Once the milk mixture is warm, slowly add it into the egg yolks, whisking constantly.  Return the mixture to the saucepan.  Cook the mixture over medium heat, stirring constantly and scraping the bottom of the pan with a heat-proof spatula, until the mixture thickens slightly and coats the back of a spoon (between 170 and 175° F.)  Remove the custard from the heat and pour the mixture through the mesh sieve, into the cream.  Add in the nutmeg, rum, brandy and vanilla extract and stir to combine.

  • Cover and chill the mixture thoroughly in the refrigerator.  When completely chilled, freeze the batter in an ice cream maker according to the manufacturer’s instructions.  Store in an airtight container in the freezer.

Source

  • http://mangiodasola.blogspot.com Memoria

    This looks great! Is there a non-alcoholic substitute for the brandy and rum? I guess I could use honey to maintain the creamy consistency…hmm.

  • Annie

    Memoria, this is one case where I think the alcohol is really necessary. The ice cream will definitely be creamy without it because of the custard base, but I think the eggnog flavor is entirely due to the alcohol and the nutmeg. If you left it out, it wouldn’t taste like eggnog.

  • Julie

    Sounds yummy!

    How many egg yolks? I think you left those out of the ingredients… :-)

  • http://fakeginger.com amanda @ fake ginger

    That looks so awesome! So much better than my usual eggnog frappuccino. ;)

    I need to get The Perfect Scoop. I usually dislike cookbooks that focus only on 1 type of food but I’ve seen too many rave reviews about that one.

  • Teresa

    Sounds fabulous, I think I will try it tonight. I had no idea you could make ice cream without having an expensive ice cream maker!!

  • http://kitchenbelle.com kitchenbelle

    Annie–This sounds delicious! And I love how you served it in a mug with a cinnamon stick. So clever!

  • http://crumblycookie.wordpress.com bridget

    Buying prepared eggnog is just like buying prepared ice cream – something you can easily make at home. My favorite recipe (from Cooks Illustrated, surprise surprise) is basically a really loose custard and has converted a few self-professed eggnog haters.

  • http://www.tinnedtomatoes.com Jacqueline

    Do you know, I have never tried eggnog before, but this ice cream sounds really, really tempting!

  • http://brokenmuzzle.blogspot.com/ Angie B.

    What kind of Ice cream maker do you use?

  • AmyLynn

    You could sub rum extract for the actual rum. This is some fab ice cream. Love his book. I’ve nearly worn it out!

  • Annie

    Thanks, Julie! I fixed it.

  • Annie

    Angie,
    I have the KitchenAid ice cream maker that attaches to my stand mixer. I love it!

  • Annie

    Excellent idea, AmyLynn! I totally forgot about rum extract. I’ve never used it, so I wouldn’t have thought of it. Thanks for the suggestion.

  • http://www.tomatoesonthevine-velva.blogspot.com Velva

    Oh wow! The eggnog ice cream looks awesome! Amen to you sister…Ice cream should be eaten in any type of weather :-)

  • http://www.cheycancook.blogspot.com Cheryl

    Yum! When my best friend gives her boyfriend an ice cream maker for Christmas, I’ll be sure to bring this recipe up!

  • http://monicaonthego.com monicaonthego.com

    Oh wow Yummy! I never tried to make ice cream, maybe a goal for 2010!