This Easy Homemade Eggnog Ice Cream is creamy and rich, just like the holiday classic! With a hint of nutmeg and vanilla, it brings the festive cheer right to your bowl.
You won’t believe how simple it is to whip this up! Watching it churn is like waiting for Santa—totally worth it! 🎅 Serving it with a sprinkle of extra nutmeg makes it oh-so-festive!
Key Ingredients & Substitutions
Whole Milk: Whole milk gives this ice cream a creamy texture. If you’d like a lighter version, you can substitute with low-fat milk, but the creaminess will be affected.
Granulated Sugar: Regular granulated sugar works perfectly, but you can also try brown sugar for a deeper flavor. Just keep in mind that it may alter the color slightly.
Egg Yolks: These are essential for the custard base. If you’re looking for an egg-free option, try using silken tofu blended until smooth, but the texture will differ.
Heavy Cream: This gives your ice cream richness. You can use half-and-half instead, but the ice cream will be less creamy.
Nutmeg: Ground nutmeg adds that classic holiday flavor. If you don’t have nutmeg, cinnamon can work in a pinch, but it will alter the flavor profile.
Bourbon or Rum: These are traditional in eggnog, adding an authentic taste. You can skip this for a non-alcoholic version or use a splash of vanilla extract for added flavor.
How Do I Temper Eggs Without Scrambling Them?
Tempering eggs is a crucial step to avoid scrambling. It lets you mix hot liquid with eggs safely. Here’s how to do it:
- Start with warm, not boiling, milk to prevent cooking the eggs too quickly.
- While whisking the egg yolks, pour a small amount of the hot milk into them slowly. This warms the eggs gradually.
- Once mixed, pour the egg mixture back into the saucepan with the rest of the milk.
Always whisk constantly during this process. Patience is key to making this step a success!
Easy Homemade Eggnog Ice Cream
Ingredients You’ll Need:
- 2 cups whole milk
- 1 cup granulated sugar
- 5 large egg yolks
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg, plus extra for garnish
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 cup bourbon or rum (optional for authentic eggnog flavor)
- Cinnamon sticks (for garnish, optional)
How Much Time Will You Need?
This delightful homemade eggnog ice cream takes about 30 minutes to prepare and cook, plus at least 4 hours to chill in the refrigerator and 4 hours to freeze. So, overall, you’re looking at a delicious treat ready in about 8 hours—perfect for planning ahead for holiday gatherings!
Step-by-Step Instructions:
1. Prepare the Milk Mixture:
In a medium saucepan, combine the whole milk and granulated sugar. Heat over medium heat while stirring occasionally, just until the sugar dissolves and the mixture is hot but not boiling. It should not reach a full boil!
2. Whisk the Egg Yolks:
In a separate bowl, whisk the 5 large egg yolks until smooth and well combined. This will help create a rich custard for your ice cream.
3. Temper the Eggs:
To prevent scrambling, slowly pour about 1 cup of the hot milk mixture into the egg yolks while whisking constantly. This warms the eggs gradually. Once mixed, pour the egg yolk mixture back into the saucepan with the rest of the milk mixture.
4. Cook the Custard:
Cook the mixture over low heat, constantly stirring with a wooden spoon or heat-resistant spatula until it thickens slightly and coats the back of the spoon. It should reach about 170°F but avoid boiling!
5. Strain the Custard:
Remove the saucepan from heat and strain the custard through a fine mesh sieve into a clean bowl to catch any cooked egg bits. This ensures a smooth texture for your ice cream.
6. Add the Cream and Flavorings:
Stir in the 2 cups of heavy cream, 1 teaspoon of vanilla extract, 1 teaspoon of ground nutmeg, and the optional 1/4 teaspoon of ground cinnamon. If you’d like that authentic eggnog flavor, add 1/4 cup of bourbon or rum.
7. Chill the Mixture:
Cover the bowl with plastic wrap and chill the mixture thoroughly in the refrigerator. It’s best to chill it overnight, but at least 4 hours will do.
8. Churn the Ice Cream:
Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions, typically about 20-30 minutes, until it reaches a thick and creamy consistency.
9. Freeze the Ice Cream:
Transfer the churned ice cream to a freezer-safe container, cover it, and freeze for at least 4 hours, or until it’s firm enough to scoop.
10. Serve and Enjoy:
To serve, scoop the creamy ice cream into bowls or glasses. For a festive touch, garnish each serving with a sprinkle of nutmeg and a cinnamon stick. Enjoy this delicious treat with friends and family!
Enjoy your creamy, festive homemade eggnog ice cream!
Frequently Asked Questions about Easy Homemade Eggnog Ice Cream
Can I Use Low-Fat Milk Instead of Whole Milk?
Yes, you can use low-fat milk, but keep in mind that the ice cream will be less creamy. Whole milk gives the best texture and flavor for this recipe!
How Can I Make This Recipe Without Eggs?
If you’re looking for an egg-free version, try using silken tofu blended until smooth in place of the egg yolks. You may need a little more sugar or cream to get the right sweetness and texture.
How Do I Store Leftovers?
Store any leftover ice cream in an airtight container in the freezer. For the best texture, consume within 2-3 weeks, as it may become harder over time due to ice crystal formation.
Can I Use Different Liquors or Skip the Alcohol?
Absolutely! If you want to skip the alcohol entirely, simply leave it out. For a twist, you could use flavored extracts like rum extract or maple syrup for added depth in flavor.
