Homemade Eggnog Ice Cream

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

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!

Course: Desserts

Cuisine: American

Prep Time: 5

Cook Time: 10

Freezing Time: 20

Servings:

Calories: 245kcal

Ingredients

7 large egg yolks room temperature
⅔ cup granulated sugar
2¼ cup whole milk
½ cup heavy cream
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
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 continually 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