Eggnog Ice Cream

Name: Eggnog Ice Cream
Prep time: 30 min
Total time: 10 h 30 min
Yield: 2 qt.
Ingredients: 2 c. heavy cream; 1 c. whole milk; 1 c. granulated sugar; 3/4 tsp. freshly grated nutmeg, plus more for topping; Pinch of kosher salt; 9 large egg yolks; 1/4 c. spiced rum; 2 tsp. vanilla bean paste or vanilla extract

It's spiked with spiced rum!

By Leah PerezPublished: Nov 9, 2023

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the pioneer woman's eggnog ice cream recipe

Danielle Daly

Yields:

2 qt.

Prep Time:

30 mins

Total Time:

10 hrs 30 mins

This creamy, dreamy eggnog ice cream combines the rich, spiced, boozy flavor of eggnog with the silky smooth consistency of homemade ice cream. There’s no need to wait for the much-anticipated flavor to hit grocery stores; this festive treat can be made year-round! Imagine the familiar warmth of nutmeg, the gorgeous flecks of sweet vanilla, and the subtle and robust flavor of spiced rum, all swirled into a velvety, cold treat. Don’t let the “egg” scare you away from the “nog;” eggnog is essentially a cooked, drinkable custard that has been a beloved Christmas treat for years! Plus, in ice cream form, it turns into a thick, luxurious dessert that is in a league of its own.

What can you serve with eggnog ice cream

There are plenty of delectable eggnog-based desserts out there, but none are quite as versatile as an ice cream! It's delicious on its own, but even better sitting atop a slice of pecan pie, scooped into a mug of hot chocolate, or sandwiched between soft pumpkin sugar cookies. For an even more luxurious treat, pour a cup of hot coffee over a scoop of eggnog ice cream. Feeling extra mischievous? Add a little splash of spiced rum!

Does eggnog ice cream contain alcohol?

Much like traditional eggnog, this ice cream version does contain a bit of Christmas spirit; in this case, spiced rum! Brandy, bourbon, or white rum can also be used to suit personal preferences. While the rum is mixed into the custard post-cooking (so the alcohol doesn’t cook out), the quantity of alcohol is relatively small compared to the amount of ice cream. If you prefer a non-alcoholic version, this ice cream will still be delightful and flavorful without a splash of booze.

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Ingredients

Directions

1. Step 1In a medium saucepan, combine the heavy cream, milk, sugar, nutmeg, and salt. Place over medium heat, and stir frequently, just until the sugar is dissolved and the mixture is steaming (do not boil). Remove from the heat.
2. Step 2Meanwhile, in a medium bowl, whisk together the egg yolks. Remove 1/3 cup of the warm cream mixture from the pot. While whisking the yolks constantly, slowly drizzle the cream into the eggs to temper. Transfer the warmed egg mixture to the pot with the remaining cream mixture, whisking well to combine. Return the pot to medium heat, stirring frequently with a rubber spatula to scrape the bottom and corners of the pan, until the mixture thickens enough to coat the back of the spoon (on a thermometer, the temperature should be between 160°F to 180°F). Immediately pour the mixture through a mesh strainer into a large bowl and set the bowl over a bowl of ice water. Stir to cool the mixture.
3. Step 3Add the rum and vanilla, and stir until the mixture is at room temperature. Cover and refrigerate the ice cream base for 4 hours until cold, or overnight.
4. Step 4Transfer the ice cream base to an ice cream maker and freeze according to the manufacturer's instructions, until thickened to the texture of soft serve.
5. Step 5You can eat this directly from the machine, like soft serve, or transfer it to a container. Grate more fresh nutmeg over the top. Wrap the container in plastic wrap and freeze for at least 6 hours, or up to 48 hours, for the best texture and scoop-ability.