Make eggnog ice cream from scratch or with leftover eggnog — even store bought!
It’s the day after Christmas and if anyone who celebrated yesterday is reading this instead of binge-watching and eating leftovers, I applaud you.
It might seem strange to post an eggnog ice cream recipe *after* Christmas, but whatever, I’m strange. And a bit of a procrastinator.
In all seriousness, I saved this recipe for today on purpose because SURPRISE you can make eggnog ice cream with leftover eggnog.
The recipe I’m sharing below is if you want to intentionally make eggnog ice cream, but truth be told you could put just about any eggnog into an ice cream maker and it would turn out pretty darn good.
The ingredients are all there, right? Milk, cream, egg yolks, sugar… that’s about all you need to make ice cream.
If you cooked your eggnog (like in my homemade eggnog recipe) you can just chill it and freeze it in your ice cream maker.
Same goes for store-bought, though the quality of the ice cream will depend on the quality of the nog. Try to find a brand that doesn’t have too many weird ingredients on the label.
If you have raw eggnog, pour it into a medium saucepan and cook over medium heat until it’s thick enough to coat a wooden spoon. Strain it through a sieve and chill it for at least two hours before you freeze it.
One thing to remember is that alcohol doesn’t like to freeze, so if you’ve already boozed up your eggnog, you’re out of luck. You’ll just have to drink it.
A *little* bit of rum, brandy, or bourbon — say, two tablespoons — won’t do any harm, and in fact will make the ice cream extra scoop-able once frozen. Too much, and it will never freeze.
Whatever you start with, make sure it is thoroughly chilled before pouring it into your ice cream maker. Make sure to only make as much as your machine will hold – my KitchenAid model holds one quart (4 cups) of liquid.
Here’s Your Recipe!
- • 5 egg yolks
- • ¼ cup white sugar
- • ¼ cup brown sugar
- • 1 1/2 cups whole milk
- • ½ teaspoon freshly ground nutmeg
- • ½ teaspoon ground cinnamon
- • Pinch of kosher salt
- • 1 ½ cups heavy cream
- 1. Cream the egg yolks and sugars together in a large mixing bowl until light in color. Whisk the whole milk into the mixture until well-combined.
- 2. Transfer the mixture to a large saucepan and set over medium heat. Cook, stirring frequently, until the mixture is thick enough to coat the back of a wooden spoon; about 8 to 10 minutes.
- 3. Pour the hot custard mixture through a sieve and into a medium bowl. Whisk in the nutmeg, cinnamon, salt, and heavy cream. Cover and refrigerate until chilled; at least two hours.
- 4. Freeze according to the manufacturer’s instructions for your ice-cream maker model. For KitchenAid, turn the mixer on to ‘stir’ then pour in the mixture and churn for 20 to 30 minutes (or until you reach your desired consistency). Scrape the soft serve ice cream into a freezer-safe air-tight container and freeze until solid.