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Creamy Eggnog Ice Cream

Jessica T. Brown
A spiced, creamy Eggnog Ice Cream with warm holiday flavors, enriched with eggs and cream, optionally enhanced with rum or bourbon, perfect for festive celebrations or indulgent, make-ahead desserts.
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Prep Time 1 hour
Chilling & Freezing: 12 hours
Total Time 13 hours
Course Dessert
Cuisine American, Holiday Classics
Servings 1 quarts

Equipment

  • 1 Heavy Saucepan (2-quart)
  • 1 Metal Mixing Bowl with Ice Bath
  • 1 fine mesh strainer
  • 1 Whisk
  • 1 Ice Cream Maker

Ingredients
  

  • 2 cups heavy whipping cream
  • 1 cup milk
  • 4 whole cloves
  • 1 teaspoon grated nutmeg
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • 2/3 cup granulated sugar
  • 6 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons rum bourbon, or brandy (optional)

Instructions
 

  • Infuse Spices into Cream and Milk: In a 2-quart heavy saucepan, combine 1 cup of milk and 1 cup of heavy cream with the whole cloves, grated nutmeg, ground cinnamon, and a pinch of salt.
    Heat over medium until the mixture becomes steamy but not boiling, stirring occasionally to prevent scorching.
    Once warm, cover the saucepan and let the spices steep for at least 30 minutes, allowing the flavors to deeply infuse.
  • Dissolve Sugar into Warm Mixture: After steeping, remove the cloves from the cream and milk mixture.
    Gradually stir in the granulated sugar until fully dissolved, ensuring the base is smooth and evenly sweetened without any graininess.
    This creates the sweet, spiced foundation for your ice cream custard.
  • Prepare Ice Bath with Remaining Cream: Pour the remaining 1 cup of heavy cream into a metal mixing bowl, then place that bowl over a larger bowl filled with ice water to create an ice bath.
    Set a fine mesh strainer over the top of the chilled cream; this will be used later to quickly cool the custard and prevent overcooking while ensuring a silky texture.
  • Temper Egg Yolks with Warm Cream: In a medium bowl, whisk the 6 egg yolks until smooth.
    Slowly pour about half of the warm spiced cream into the egg yolks while whisking constantly, gently raising their temperature without scrambling.
    This careful tempering prevents curdling and ensures a creamy custard base.
  • Combine and Cook Custard Base: Pour the tempered egg yolk mixture back into the saucepan with the remaining warm cream.
    Return to medium heat and stir constantly with a wooden spoon, scraping the bottom of the pan as it thickens.
    Continue cooking for about 10 minutes until the mixture coats the back of the spoon, forming a velvety custard.
  • Chill Custard in Ice Bath: Immediately pour the hot custard through the fine mesh strainer over the prepared ice bath with remaining cream.
    Stir gently to rapidly cool the mixture, halting the cooking process and ensuring a smooth texture.
    Once cooled, transfer to the refrigerator and chill thoroughly for at least 2 hours or until cold.
  • Add Flavoring and Alcohol (Optional): Once the custard is fully chilled, stir in 1 teaspoon of vanilla extract and, if desired, 2 tablespoons of rum, bourbon, or brandy.
    The alcohol not only adds flavor but also helps maintain a soft, scoopable texture when stored longer in the freezer.
  • Churn in Ice Cream Maker: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–30 minutes, until it reaches a thick, creamy consistency.
    Monitor the texture closely to prevent over-churning, which can make the ice cream icy.
  • Freeze and Store Properly: Transfer the freshly churned ice cream into an airtight container and smooth the surface with a spatula.
    Freeze for several hours until firm.
    If serving after longer storage, allow the ice cream to sit at room temperature for a few minutes to soften slightly for easier scooping.

Notes

  • For best flavor, allow the spices to steep in the cream and milk for at least 30 minutes; this develops a rich, aromatic base.
  • Alcohol is optional, but adding rum, bourbon, or brandy prevents the ice cream from becoming icy during extended freezer storage.
  • Make sure to temper the egg yolks slowly with the warm cream to avoid curdling and achieve a smooth custard.
  • Use a fine mesh strainer to remove cloves and ensure a silky, velvety texture in the finished ice cream.
  • The ice cream will be soft when it comes out of the ice cream maker; allow extra freezer time if you prefer a firmer scoop.