Egg Nog Ice Cream – a delicious recipe with Egg Yolks, Sugar, Milk, Vanilla Bean, Fresh Ground Nutmeg, Ground Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
With an electric mixer, beat egg yolks and sugar until thick and pale yellow. In a Dutch oven or large pan, add milk, half-and-half, vanilla beans with seeds, nutmeg, and cinnamon over medium-high heat and bring to a boil, stirring occasionally. Remove from heat and pour about 1 cup of milk mixture into eggs, whisking as you pour to temper the eggs. Stir the tempered mixture into the remaining milk mixture and continue to cook over medium-high heat until thickened. Remove vanilla beans. Chill for at least 8 hours or completely cooled. Pour into an ice cream freezer and follow manufacturer's directions. Serve immediately or store in an airtight container in the freezer until ready to serve.
488
kcal
Calories
14
g
Fat
60
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 whole Egg Yolks, 1 cup Sugar, 1 cup Whole Milk, 4 cups Half-and-half, and more.
Yes, Egg Nog Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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