Eggnog Ice Cream

[Photograph: Max Falkowitz]

A direct frozen version of our favorite holiday drink, spiked with just enough bourbon to keep it interesting.

Note: The amount of bourbon listed here will impart a noticeable but balanced boozy flavor to the ice cream, though the intensity of the flavor will increase the next day. You can reduce the alcohol to none if you prefer, or increase it by a tablespoon, without doing any textural damage to the ice cream. Brandy, Scotch, and rum are also worthy substitutions for bourbon, depending on your tastes.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

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Eggnog Ice Cream

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About This Recipe

Yield:makes 1 quart
Active time:1 hour
Total time:1 hour, plus an overnight chill
Special equipment:ice cream maker
This recipe appears in: Scooped: Eggnog Ice Cream

Ingredients

  • 9 egg yolks
  • 3/4 cup sugar
  • 2 cups cream
  • 1 cup milk
  • 3/4 teaspoon freshly grated nutmeg
  • 3/4 teaspoon kosher salt
  • 1/4 cup bourbon

Procedures

  1. 1

    In a heavy medium saucepan, whisk egg yolks and sugar together until well combined. Slowly whisk in cream, then milk. Cook, whisking frequently, over medium heat, until a custard forms on the back of a spoon and a finger swiped across the back leaves a clean line.

  2. 2

    Remove from heat and stir in nutmeg, salt, and bourbon. Pour through a strainer into an airtight container and chill overnight.

  3. 3

    The next day, churn according to manufacturer's instructions. Return to airtight container and chill in freezer for at least three hours before serving.

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