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To make eggnog ice cream, you need a few key ingredients. Here is what you will use: - 2 cups heavy cream - 1 cup whole milk - 3/4 cup granulated sugar - 1 teaspoon vanilla extract - 1 teaspoon ground nutmeg - 1/2 teaspoon ground cinnamon - 4 large egg yolks - Pinch of salt - Whipped cream and extra nutmeg for serving (optional) These ingredients combine to create a rich, creamy treat. The heavy cream and whole milk provide the base. Sugar sweetens the mix, while spices add warmth. The egg yolks give it a custard-like quality. You can swap some ingredients if needed. For a lighter version, use half-and-half instead of heavy cream. Almond milk or coconut milk works for a dairy-free option. If you want to avoid eggs, try a custard powder. Feel free to adjust the spices too. Use allspice or ginger for a twist. Different sweeteners like honey or maple syrup can change the flavor profile. Quality matters when making eggnog ice cream. Choose fresh eggs for a rich taste. Look for heavy cream that is at least 36% fat. This creates a smooth texture. Whole milk should be full-fat, not skim. Select pure vanilla extract over imitation. Freshly grated nutmeg gives a stronger flavor than pre-ground. Always check expiration dates on dairy products to ensure freshness. {{ingredient_image_1}} Start by gathering your ingredients. In a medium saucepan, mix the heavy cream, whole milk, sugar, nutmeg, cinnamon, and salt. Heat this over medium heat until it steams. Stir often to dissolve the sugar. Next, whisk the egg yolks in a bowl until they become light and frothy. Gradually add about 1 cup of the hot cream to the yolks while whisking. This step is key to tempering the eggs. It prevents them from cooking too fast. After that, pour the egg yolk mixture back into the saucepan with the rest of the cream. Cook on low heat and stir constantly. You want it to thicken slightly. This takes about 5 to 7 minutes. Once thickened, remove the saucepan from the heat. Stir in the vanilla extract. Let the mixture cool to room temperature. Then, cover it and chill in the fridge for at least 4 hours. When you're ready, churn the chilled mixture in your ice cream maker. Follow the manufacturer’s instructions. This should take about 20 to 30 minutes. Finally, transfer the ice cream into an airtight container. Freeze for at least 4 hours until it's firm. Tempering is easy once you know the steps. Always add hot liquid slowly to the eggs. Whisk continuously to keep the eggs from cooking. This helps create a smooth texture. If the egg mixture looks lumpy, it's too late. Start over with fresh eggs. Patience is key here. Take your time, and you will get it right. Churning is where the magic happens. Make sure your ice cream maker is cold before use. If the bowl is not cold, your ice cream won't freeze properly. Churn until you reach a soft-serve texture. Don't overdo it; you want it creamy, not hard. If it seems too soft, that's okay. It will firm up in the freezer later. Once churning is done, move quickly to transfer your ice cream. Avoid letting it sit out too long. This keeps it smooth and easy to scoop later on. To get a smooth and creamy eggnog ice cream, start with heavy cream. It has a high fat content. This fat helps create a rich texture. When you heat the cream mixture, do not let it boil. Heating it gently allows the flavors to blend well. After mixing in the egg yolks, stir constantly. This ensures the mixture thickens evenly. Let it cool fully before churning. Cold mixtures churn better, leading to a creamier final product. You can make your eggnog ice cream even more fun! Try adding a splash of rum or bourbon for a festive kick. If you want to keep it alcohol-free, consider adding vanilla bean seeds. They add a nice depth of flavor. You can also mix in crushed gingerbread cookies or chocolate chips. These add texture and surprise to each bite. Don't forget a sprinkle of nutmeg on top for that classic eggnog taste! One mistake is rushing the cooling process. If your mixture isn’t cold enough, it won’t churn well. Another common error is not tempering the eggs properly. This can lead to scrambled bits in your ice cream. Remember to whisk the egg yolks slowly and add hot cream gradually. Finally, don’t skip the chilling time after churning. Letting the ice cream freeze fully enhances its flavor and texture. Pro Tips Chill Your Ingredients: For a creamier texture, make sure all your ingredients, especially the cream and milk, are well chilled before mixing. Use Fresh Nutmeg: Grating fresh nutmeg can significantly enhance the flavor of your eggnog ice cream compared to pre-ground nutmeg. Don’t Skip the Chilling Step: Allowing the mixture to chill overnight enhances the flavors and ensures a smoother ice cream. Serve with Style: For a festive touch, top the ice cream with whipped cream and a sprinkle of cinnamon or nutmeg right before serving. {{image_2}} You can add a fun twist to your eggnog ice cream by mixing in alcohol. Rum or bourbon works best. Start with 1/4 cup of your favorite spirit. Mix it in right after you add the vanilla extract. This small change makes the flavor richer and more festive. Always serve this version to adults only. If you want a dairy-free or vegan treat, use coconut milk instead of cream and milk. Use a full-fat version for the best texture. Substitute the egg yolks with a plant-based thickener, like cornstarch or arrowroot. You can also find egg substitutes made from plants. This way, you still get a smooth, creamy ice cream. Feel free to get creative with your eggnog ice cream. You can mix in chocolate chips, crushed cookies, or even dried fruit. For a spiced twist, try adding a splash of orange zest or vanilla bean seeds. You can also play with spices, like adding more cinnamon or ginger. Each mix-in adds a unique touch to your ice cream. To get the best out of your eggnog ice cream, follow these tips: - Use an airtight container. This keeps ice crystals from forming. - Fill the container to the top. This limits air space and keeps it fresh. - Freeze quickly. The faster it freezes, the creamier it stays. If you have leftovers, here’s how to store them: - Keep it in the freezer. Make sure it stays at 0°F (-18°C) or lower. - Scoop out portions. Use a warm scoop for easy serving. - Let it soften slightly. Leave it out for 5-10 minutes before serving. Eggnog ice cream can last up to two weeks in the freezer. Look for these signs of spoilage: - Ice crystals on the surface. This means it’s losing its texture. - Off smell or taste. If it smells funny, do not eat it. - Change in color. If it looks different, it’s best to toss it out. Storing your eggnog ice cream properly ensures it stays tasty and creamy. Enjoy every scoop while it lasts! Making eggnog ice cream takes about 8 hours. This includes time for cooking, chilling, and freezing. You need 30 minutes for prep. Then, chill the mix for at least 4 hours or overnight. Afterward, churn it for about 20 minutes in the ice cream maker. Finally, freeze it for at least 4 more hours. Plan ahead to enjoy this creamy treat! Yes, you can make eggnog ice cream without an ice cream maker. Just follow the same recipe steps. Once the mix cools, pour it into a shallow dish. Freeze it for about 1-2 hours. Stir the mixture every 30 minutes to break up ice crystals. This helps keep it creamy. Continue until it’s fully frozen. Serve eggnog ice cream in bowls or cones. Top it with whipped cream and a sprinkle of nutmeg for extra flavor. You can also add a drizzle of warm caramel or chocolate sauce. This makes it a delightful treat for any holiday gathering. Enjoy every creamy, festive scoop! We explored the key ingredients for rich eggnog ice cream and their alternatives. I shared easy steps to prepare it and tips for perfect texture. We talked about fun variations and how to store leftovers well. In making this treat, remember quality ingredients matter. Don't hesitate to customize flavors to suit your taste. Enjoy your homemade eggnog ice cream with friends and family!

Festive Eggnog Ice Cream

A creamy and spiced ice cream perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 8 hours
Course Dessert
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3.75 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg
  • 0.5 teaspoon ground cinnamon
  • 4 large egg yolks
  • 1 pinch salt
  • 1 cup whipped cream for serving (optional)
  • 1 teaspoon extra nutmeg for serving (optional)

Instructions
 

  • In a medium saucepan, combine the heavy cream, whole milk, sugar, nutmeg, cinnamon, and a pinch of salt. Heat over medium heat until just steaming, stirring occasionally until the sugar dissolves.
  • In a separate bowl, whisk together the egg yolks until light and frothy.
  • Gradually pour about 1 cup of the hot cream mixture into the egg yolks while whisking continuously to temper the eggs. This prevents them from scrambling.
  • Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes).
  • Remove the saucepan from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
  • Once cooled, cover the mixture and refrigerate for at least 4 hours or overnight to chill thoroughly.
  • Once the mixture is well chilled, churn it in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  • Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
  • Serve scoops of the eggnog ice cream topped with whipped cream and a sprinkle of nutmeg.

Notes

Serve with whipped cream and extra nutmeg for a festive touch.
Keyword eggnog, holiday dessert, ice cream