Smooth, creamy, and filled with the warm spices of the holiday season Eggnog Ice Cream is the perfect fireside treat.
Eggnog Ice Cream
While ice cream is often considered a summer treat, eggnog ice cream is a winter favorite. This lightly spiced ice cream evokes a cozy feeling and we enjoy it through the holiday season.
The warm spices of nutmeg, vanilla, and a splash of rum extract bring about all the cozy holiday feelings. This is a bowl I am happy to enjoy fireside throughout the holidays.
Eggnog is as rich in history as it is to drink, or in this case enjoy as ice cream. For the British, it was a sign of wealth to serve eggnog because of the expensive spices like cinnamon and nutmeg along with the pricey alcohol like brand and sherry that were used.
Fast forward to the 1700s in America, when it was served because milk and eggs were readily available. Rum was used and suddenly you have an affordable drink to enjoy during the holidays.
Traditional eggnog would contain raw egg, but I find that the combination of nutmeg, vanilla, and rum extract mimics the real thing nicely. This results in an easy-to-make base and deliciously creamy homemade eggnog ice cream.
Eggnog can be made with a variety of different alcohols. For the ice cream though, I prefer to use rum extract, keeping it with the eggnog flavor, but alcohol-free so that the final texture isn’t compromised and the whole family can enjoy it.
My favorite eggnogs are the ones you start to see this time of year in the glass bottles at the grocery store. Many local creameries have their own special recipe like Hartzler Family Dairy which has a seasonal collectors edition glass bottle each year.
Speaking of eggnog, did you know that you can make an even simpler version of eggnog ice cream with just one ingredient?? You sure can. Just pick up your favorite eggnog at the store and pour it into your ice cream maker. No joke, it works great.
That version of eggnog ice cream isn’t exactly the same as this one, but if you wind up with leftover eggnog? Now you have the perfect use for it.
Eggnog Ice Cream Recipe
Making ice cream at home is a rather fun adventure. Eggnog ice cream is no exception to that.
Start by warming cream, milk, nutmeg, salt and sugar on the stove. You aren’t looking to boil or cook the mixture. The goal is to heat it enough that the sugar thoroughly dissolves. Add the vanilla and rum extract and then cool in the refrigerator until it reaches room temperature.
From there it is pretty simple, pour into your ice cream freezer and churn it until it becomes eggnog ice cream.
With over 70 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.
These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.
I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.
Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs! Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!
Recipe for Eggnog Ice Cream
No eggs are needed for this deliciously creamy eggnog ice cream:
- heavy cream
- whole milk
- ground nutmeg
- kosher salt
- vanilla extract
- rum extract
- Combine the cream, milk, sugar, nutmeg, and salt in a small saucepan. Warm the mixture over medium heat, just until the sugar dissolves.
- Remove from the heat and add the vanilla and rum extracts. Stir to combine and cool to room temperature.
- When ready to churn, whisk the mixture again, and pour the mixture into the ice cream maker. Churn according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place it in the freezer until ready to serve.
The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!
I am not sure I love or dislike the fact there seem to be things we tend to enjoy only during the holidays. On the one hand that makes them special and something we look forward to. On the other hand, I find myself saying, we need to make this more!
Regardless let me share some of our favorites with you!
Creamy, rich homemade fudge is my favorite holiday treat to give as gifts or serve to guests. Unlike traditional fudge recipes that boil on the stove and must be stirred constantly, each of these fudge recipes can be made in 10 minutes or less!
Have you heard of Pfeffernusse? These cookies are a popular holiday treat in Germany, Denmark, and The Netherlands. Pfeffernusse are small, round cookies filled with ground spices, molasses, and brown sugar.
Filled with chewy marshmallows and crunchy peanuts, this Rocky Road Chocolate Bark is sure to be loved by chocolate-loving kids and adults alike this holiday season.
Buckeyes, also known as peanut butter balls, have a smooth peanut butter center and chocolate shell. You’ll want to make this simple buckeye recipe for your Christmas treat trays and holiday food gifts.
Servings: 6 servings (about 1.5 quarts)
Prevent your screen from going dark
Combine the cream, milk, sugar, nutmeg, and salt in a small saucepan. Warm the mixture over medium heat, just until the sugar dissolves.
Remove from the heat and add the vanilla and rum extracts. Stir to combine and cool to room temperature.
When ready to churn, whisk the mixture again, and pour the mixture into the ice cream maker. Churn according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place it in the freezer until ready to serve.
Calories: 328kcal · Carbohydrates: 27g · Protein: 4g · Fat: 24g · Saturated Fat: 15g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 6g · Cholesterol: 75mg · Sodium: 88mg · Potassium: 150mg · Fiber: 0.1g · Sugar: 27g · Vitamin A: 974IU · Vitamin C: 0.4mg · Calcium: 115mg · Iron: 0.1mg