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Eggnog Ice Cream

Eggnog ice cream made with a smooth, velvety custard base that steams, cooks to 175°F, and churns into a creamy holiday frozen dessert. Warm nutmeg and cinnamon flavors create classic Christmas eggnog ice cream in an easy no-fuss method.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling + freezing 4 minutes
Total Time 3 hours 49 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Eggnog ice cream custard
  • 2 cup store-bought eggnog
  • 1 cup heavy cream
  • 3 tbsp granulated sugar
  • 4 egg yolks
  • 0.5 tsp vanilla extract
  • 0.5 tsp nutmeg
  • 0.25 tsp cinnamon
  • 2 tbsp rum or bourbon (optional)
  • 0.25 tsp salt

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the custard
  1. In a saucepan, heat the store-bought eggnog and heavy cream together until steaming, using gentle heat to avoid boiling. Visual cue: small steam wisps rise from the surface.
  2. In a bowl, slowly whisk the steaming eggnog mixture into the egg yolks and granulated sugar until smooth. Visual cue: the mixture looks glossy and lighter as it thickens slightly.
  3. Return everything to the saucepan and cook over medium-low heat, stirring constantly, until the custard reaches 175°F. Visual cue: the custard coats the back of a spoon and you can draw a line with a finger on the coating.
Flavor, chill, and churn
  1. Strain the custard, then stir in vanilla extract, nutmeg, cinnamon, rum or bourbon if using, and salt until fully combined. Visual cue: spices are evenly dispersed with no specks clumping.
  2. Cool the custard completely, then refrigerate at least 4 hours (chilling + freezing). Visual cue: the mixture is cold and thickened before churning.
  3. Churn in an ice cream maker until thick like soft-serve, then freeze until firm. Visual cue: the churned base holds shape and the freezer batch turns scoopable and dense.
  4. Grate fresh nutmeg over each serving just before eating. Visual cue: a fresh dusting sits on top with visible nutmeg flecks.

Notes

Pro tip: keeping the heat medium-low prevents curdling, and straining ensures a silky texture. Refrigerate leftovers in a covered container for up to 5 days; freeze for up to 2 months for best texture. For a lighter version, use reduced-fat eggnog and replace 1/2 cup of the heavy cream with half-and-half (the custard may be slightly softer).