Eggnog Ice Cream – a delicious recipe with milk, cinnamon stick, vanilla bean, sugar, bourbon, ground nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine first 3 ingredients in a heavy saucepan over medium-high heat. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Heat milk mixture to 180u00b0 or until tiny bubbles form around edge (do not boil).
2
Combine sugar, bourbon, nutmeg, and egg yolks in a bowl, stirring with a whisk. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce heat to medium. Heat mixture to 160u00b0, stirring constantly. Discard vanilla bean and cinnamon stick. Pour mixture into a bowl, and place plastic wrap on surface of custard. Chill thoroughly.
3
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 8 hours or until firm. Garnish with freshly grated nutmeg, if desired.
590
kcal
Calories
17
g
Fat
82
g
Carbs
21
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 9 ingredients. The key ingredients include: 1 3/4 cups half-and-half, 2 1/4 cups 2% reduced-fat milk, 1 (2-inch) cinnamon stick, 1 (5-inch) vanilla bean, split lengthwise, 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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