Eggnog Ice Cream – a delicious recipe with egg yolks, sugar, milk, heavy cream, nutmeg, bourbon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In the bowl of a stand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved.
2
Set aside.
3
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally.
4
Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture.
5
Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator.
6
Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees F, approximately 4 to 6 hours.
7
Once chilled, process in an ice cream maker according to the manufacturer's instructions.
8
Serve as is for soft-serve, or place in an airtight container and put in the freezer for 2 to 4 hours for traditional ice cream.
428
kcal
Calories
32
g
Fat
21
g
Carbs
15
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 6 ingredients. The key ingredients include: 4 egg yolks, 1/3 cup sugar, 1 pint whole milk, 1 cup heavy cream, and more.
Yes, Eggnog 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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