Eggnog Ice Cream Recipe

By
Max Falkowitz
Max Falkowitz is a contributing writer at Serious Eats.
Max Falkowitz
Max Falkowitz is a food and travel writer from Queens. From 2012 to 2015 he worked at Serious Eats, first as New York editor and later as features editor. He's also the co-author of the Dumpling Galaxy Cookbook with Helen You, and the author of the trivia game Taste Test: 200 Trivia Questions for Food Nerds.
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Updated Apr. 15, 2020
20121202-eggnog-ice-cream.jpg
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.

Recipe Facts

Active: 60 mins
Total: 12 hrs
Makes: 1 quart

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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

Directions

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

  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.

Special equipment

ice cream maker

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