Homemade Eggnog Ice Cream

Boozy, rich, creamy, and luscious Homemade Eggnog Ice Cream! Made simply with the same ingredients as traditional eggnog, but cooked down to a delicious custard and slowly churned. There is no better ice cream to celebrate the holiday’s! It’s even got lots of bourbon to ensure the best eggnog flavor. Every bite is not only just creamy and boozy, but the flecks of nutmeg give this sweet treat the iconic flavors of the classic winter drink. It makes for the perfect dessert this season. It’s simply irresistible! This luscious ice cream always leaves you wanting more. It’s the best treat to serve all through December, on Christmas Day, or even during New Years. It’s SO. GOOD.

tilted cone with eggnog ice cream on wood serving board with spoon, star anise pod, pine branches, bowls, and mug of eggnog behind

→ This post is also available as a Web Story: Eggnog Ice Cream

About The Recipe

Can it really be December if there isn’t eggnog around? Well, with it being so warm this week, we needed a way to cool off and still have our fun Christmas flavors! Which, is how this ice cream came to be.

It’s been ridiculously warm this week. I mean, the highs are in the 80’s and it’s hard to feel Christmas-y when it feels like summer outside. So, we hatched a plan to marry summer and Christmas all with one dessert!

Eggnog + slow churn ice cream machine = literally the most delicious ice cream you will ever eat.

And technically with this recipe, you need to make eggnog, but don’t worry. I promise it’s worth it! It cooks down into a beautiful, silky, smooth custard that becomes SO GOOD when you add in your favorite bourbon, a splash of vanilla, and a bit of nutmeg.

two scoops of eggnog ice cream in waffle cone on wood serving board

Though, with recipe, you need to make sure you’re using a bourbon you like the flavor of. When I say this ice cream is boozy, I mean it! Bourbon is the predominant flavor with nutmeg really acting as a supporting role to round out the flavors.

But if you’re not really a booze fan (or have kids), no worries! This ice cream can be made non-alcoholic. Just leave out the bourbon all together and add 2 teaspoons of vanilla rather than a 1 teaspoon.

Either way, this ice cream is seriously delish. It’s sweet without being too sweet and tastes just like your favorite mug of eggnog!

Why You Need To Make This Eggnog Ice Cream

  • It’s the perfect treat for warmer December days!
  • Heavy on the bourbon.
  • It makes for a great milkshake.
  • This recipe is a serious crowd-pleaser.
  • It’s rich, luscious, creamy, boozy, sweet, and tastes just like Christmas!
  • This recipe can also be made non-alcoholic.
  • Even people who don’t like eggnog LOVE this ice cream!
  • It’s naturally gluten-free and nut-free.
flat lay of ice cream on marble counter with pine branches, flowers, two stair anise pods, and spoon

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

  • Heavy Cream
  • Whole Milk
  • Egg Yolks
  • Sugar
  • Bourbon
  • Vanilla Extract
  • Nutmeg
heavy cream, whole milk, bourbon, nutmeg, vanilla, sugar, and egg yolks on marble counter

Instructions

In a medium sized bowl, whisk together the egg yolks and sugar. Set aside.

In a heavy saucepan, combine the milk and cream. Heat over medium low heat, stirring constantly, until mixture just starts to bubble around the edges.

cream in pot

While whisking constantly, slowly pour the hot milk mixture over egg mixture. Transfer back into the pot and cook at medium-low heat until mixture coats a spoon, about 5 minutes.

Strain the custard through a fine mesh sieve into a clean bowl.

Stir in bourbon, vanilla, and ground nutmeg. Cover with plastic wrap and let chill in the fridge until cold all the way through, about 1 hour.

Pour chilled ice cream base into the ice cream machine and freeze according to manufacturer’s directions. Ours takes about 30 minutes to freeze until soft serve.

Spoon the ice cream out of the machine and place in a freezer safe container. Freeze until needed.

eggnog ice cream in ice cream container

Can This Recipe Be Made Non-Alcholic?

Actually, it can! That’s one of my absolute favorite things about this recipe. The only change you need to do is add 2 teaspoons of vanilla.

Things To Know Before Making Boozy Ice Cream

If this is your first time making ice cream with alcohol, here are a few things you need to know before moving forward.

  • Adding the bourbon to this recipe changes how it freezes. Alcohol has a lower freezing point so, the freezing times may vary.
  • Also, don’t add more bourbon than directed in the recipe card below! If you overdo it, the ice cream won’t freeze and it just won’t taste good.
  • This recipe is pretty strong on the alcohol. I wouldn’t recommend sitting down with a whole quart of it! But, enjoying some in moderation is fine.

How To Store

This recipe needs to be kept in a freezer safe, airtight container. It can last up to 2 months.

4 Ways You Can Turn This Ice Cream Into A New Dessert

There’s nothing better than a scoop (or three!) of ice cream on a warm day…but when you have leftovers, sometimes you might wanna do something special. Which, we totally get. Here are a few of our favorite ways to change-up this ice cream and make a whole new dessert!

  • Make a milk shake! Simplicity is always better.
  • Freeze it in a cookie crust like our Turtle Ice Cream Pie!
  • Bake a batch of our Blackout Brownies and freeze it on top.
  • Make some ice cream sandwiches.
two scoops of ice cream in waffle cone in glass mug with spoon beside, upside down cone behind in stack of bowls, pine branch, and fairy lights

Expert Tips

  • Make sure you’re using a bourbon you like the flavor of in this recipe!
  • You can make this recipe non-alcoholic or simply cut the bourbon in half to have an ice cream that’s not as boozy.\
  • Do not boil the milk when you’re heating it. Just bring it to a light simmer.
  • If you overcook the custard or it just breaks for any reason, whisk it constantly over an ice bath. This will help bring it back together.
  • This recipe is naturally gluten and nut free!
  • This ice cream works as a soft-serve as well.

When you make this Homemade Eggnog Ice Cream, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

two scoops of ice cream in waffle cone in glass mug with spoon beside, upside down cone behind in stack of bowls, pine branch, and fairy lights

Homemade Eggnog Ice Cream

Traci
Your favorite Christmas drink…now made into a deliciously boozy ice cream! Every bite of this Homemade Eggnog Ice Cream is not only just creamy and boozy, but the flecks of nutmeg give this sweet treat the iconic flavors of the classic winter drink. It makes for the perfect dessert this holiday season!
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Freezing Time 20 mins
Course Desserts
Cuisine American
Servings 8
Calories 245 kcal

Ingredients
 

  • 7 egg yolks
  • cup sugar
  • 2 ¼ cup milk
  • ½ cup heavy cream
  • ½ teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • ½ cup bourbon, optional

Instructions

  • In a medium bowl, beat egg yolks and sugar together until smooth. Set aside.
  • Heat milk and cream until mixture just starts to bubble around the edges.
  • Stream milk mixture into egg mixture, whisking constantly.
  • Return to saucepan and cook over medium low heat until mixture thickens just enough to lightly coat a spoon, about 5 minutes.
  • Remove from heat.
  • Stir in nutmeg, vanilla, and bourbon (if using).
  • Cover and refrigerate until cold.
  • Pour into ice cream freezer and freeze according to manufacturer's instructions.
  • Scoop into covered container and freeze until solid.

Notes

  • Make sure you’re using a bourbon you like the flavor of in this recipe!
  • You can make this recipe non-alcoholic or simply cut the bourbon in half to have an ice cream that’s not as boozy.
  • Do not boil the milk when you’re heating it. Just bring it to a light simmer.
  • If you overcook the custard or it just breaks for any reason, whisk it constantly over an ice bath. This will help bring it back together.
  • This recipe is naturally gluten and nut free!
  • This ice cream works as a soft-serve as well.

Nutrition

Serving: 0.5cupCalories: 245kcalCarbohydrates: 21gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 198mgSodium: 43mgPotassium: 121mgFiber: 1gSugar: 20gVitamin A: 557IUVitamin C: 1mgCalcium: 108mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!
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