Eggnog Ice Cream Gives the Frozen Classic a Festive Flavor Kick: Try These 2 Tasty Recipes

Since leftover eggnog is too good to waste, I love finding unexpected ways to use it up, even when making ice cream. This creamy drink gives homemade ice cream a flavor boost by infusing it with its rich sweetness and warming spiced essence. You don’t need a lot of eggnog either as the last half cup or so from the jug is just enough to provide this effect. Even better, you can whip up this ice cream without a pricey ice cream machine! Read on for pointers on making eggnog ice cream as your new dessert favorite this holiday season.

What is eggnog ice cream?

Eggnog ice cream recipes vary in preparation: some use classic ingredients in the drink, like egg yolks and bourbon, for the base, while others use the actual prepared drink. Nonetheless, each scoop of creamy eggnog ice cream offers a taste of the sweet and warming flavors we often associate with the holidays. Plus, if you have leftover eggnog in your fridge, it’s a nice way to give it a new life outside of just drinking it.

Simple no-churn method for homemade ice cream

Although ice cream machines are convenient for churning your own flavors, you can get around this by using a no-churn method. This involves whipping heavy cream until stiff peaks have formed and then whisking in the eggnog and other ingredients before freezing the mixture. Incorporating air into the base does the trick for creating a light and airy dessert without an ice cream machine.

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How to make eggnog ice cream

Here, you’ll find two ways to make eggnog ice cream. The first is a no-churn recipe from The First Year Blog that uses prepared eggnog, and the second is a traditional recipe posted by Glen And Friends Cooking with a base that’s made entirely from scratch. Both recipes are to satisfy your sweet tooth this Christmas and year-round if you’re craving a taste of the holidays!

No-Churn Eggnog Ice Cream

@beth_thefirstyear

I’m an “ice cream all year round” type of girl, so eggnog ice cream is perfect for Christmas! On my site search “eggnog ice cream” or click the link in my bio https://thefirstyearblog.com/eggnog-ice-cream/ #eggnog #christmasrecipe #christmastreats #christmasdessert #icecream #homemadeicecream

♬ Sleigh Ride – Tori Kelly

Ingredients:

• 2 cups heavy whipping cream
• ½ cup eggnog
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• 2 tsp. vanilla extract
• 1 (14 oz.) can sweetened condensed milk

Directions:

• Yield: 10 servings

1. Using stand mixer or handheld mixer, beat heavy whipping cream until stiff peaks form. This should take around 7 to 8 minutes, but keep an eye on cream so it doesn’t turn into butter.
2. Once stiff peaks are formed, add in eggnog, nutmeg, cinnamon, vanilla extract and sweetened condensed milk. Beat on low until combined. The mixture will become slightly more thin but should be fully incorporated.
3. Transfer ice cream to container such as a loaf pan or 8-inch cake pan. Cover pan with plastic wrap or lid and freeze at least 6 hours or overnight. Allow ice cream to sit at room temperature until scoopable and divide scoops between bowls. Enjoy!

Traditional Eggnog Ice Cream

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Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1 tsp. vanilla extract
• 5 egg yolks
• ½ cup sugar
• ¼ tsp. cinnamon
• 1 tsp. nutmeg
• 2 cloves
• 2 Tbs. bourbon or dark rum (optional)

Directions:

• Yield: 10 servings

1. Whisk cream, milk, and cloves in a medium heavy-based saucepan. Heat until mixture just starts to simmer but not boil.
2. In large bowl, whisk egg yolks, sugar, cinnamon and nutmeg until pale and thick. Slowly whisk cream mixture into egg mixture to temper the eggs.
3. Pour mixture back into saucepan. Place pan on low heat; stirring constantly until mixture has thickened and coats the back of the spoon (or reaches at least 165ºF). Strain mixture into heatproof bowl, whisk in vanilla then cover and refrigerate until well chilled.
4. Pour into ice cream maker and follow manufacturers instructions on operation.
5. When almost frozen; add the bourbon or rum (if using). Once mixture is frozen, eat immediately or freeze up to 1 week.