I’m spoiled. As a food blogger, I get to spend most of my time doing something that I love: baking and cooking. Throughout the holiday season, I’ve been whipping up some of my personal favorite desserts…such as this Triple Chocolate Cheesecake with Oreo Crust or the White Chocolate Peppermint Bark Brownie Bars. But one of my favorite Christmas desserts is actually not one that is meant to be eaten. Nope. You drink it. Eggnog. I love a little glass of eggnog after dinner during the holidays. It’s hard to top a glass of eggnog by the fireplace on a cold, winter night! (Wow, I sound like I just stepped out of a Norman Rockwell painting.) I realized I haven’t posted any eggnog-inspired recipes yet this year…which is probably because I’ve been busy drinking it all. Until now. As Christmas Day and all of the festivities draw near, go pull your ice cream maker out from it’s summer hiding spot and whip up a batch of this delicious Eggnog Ice Cream. Cheers!
Homemade ice cream is incredibly easy to make. It can be done by hand, but this is one of those times that I highly recommend an ice cream maker. Sure, ice cream makers might be what my wife calls “uni-taskers,” but they are quite handy. I don’t know about you, but my hand might fall off if I had to stand there and stir the ice cream mixture for 30-45 minutes until it turned into ice cream. (If you don’t have an ice cream maker, then may I suggest grabbing one at an after-Christmas sale. And then go make a batch of this Eggnog Ice Cream for New Year’s Eve!)
I added a couple tablespoons of bourbon to my Eggnog Ice Cream, but this is entirely optional. You could go with rum or just leave out the alcohol all together. Normally, alcohol doesn’t freeze too well, but the bourbon is a relatively small percentage of the overall recipe in this case…so you shouldn’t have any trouble there. Ice cream is typically a bit soft when it comes out of the machine, so just throw it into the freezer for a couple of hours to set up. Then just scoop it out and garnish with a dash of cinnamon and freshly-grated nutmeg. This Eggnog Ice Cream is the perfect dessert to have on hand for Christmas (and the week after Christmas, too)!
Eggnog Ice Cream
- 1 cup whole milk
- 1/4 tsp salt
- 3/4 cup sugar
- 6 egg yolks
- 2 cups heavy cream
- 3 Tbsp bourbon or rum optional
- 1/2 Tbsp vanilla extract
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- Place the milk in a medium saucepan. Heat over medium-low it just begins to simmer.
- While the milk is heating, whisk together the salt, sugar, and egg yolks in a medium bowl. Gradually pour the hot milk into the egg yolks; whisking vigorously the entire time.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens and coats a wooden spoon. (~6-7 minutes)
- Remove mixture from heat and add the heavy cream; stir until well combined. Pour the mixture through a fine-mesh strainer into a clean container. Stir in the bourbon (optional), vanilla, nutmeg, and cinnamon. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate overnight.
- Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer's directions.
- If you desire a firmer ice cream, transfer the finished ice cream into the freezer for a couple of hours.
- Garnish with a dash of cinnamon and freshly-grated nutmeg before serving.