Eggnog Ice Cream

Make delicious homemade eggnog ice cream from scratch or with leftover eggnog! You can even use this eggnog ice cream recipe with store bought eggnog!

Looking for recipes with eggnog? Here is a great one! How to make eggnog ice cream using whatever you have leftover -- store bought or homemade!

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.

Delicious homemade eggnog ice cream recipe. You can even use this eggnog ice cream recipe with store bought 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.

Make delicious homemade eggnog ice cream from scratch or with leftover eggnog! You can even use this eggnog ice cream recipe with store bought eggnog!

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.

Make delicious homemade eggnog ice cream from scratch or with leftover eggnog! You can even use this eggnog ice cream recipe with store bought eggnog!

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.  You can get your KitchenAid attachment from Amazon here.

Enjoy!

Make the best eggnog ice cream from scratch or with leftover eggnog! You can even use this eggnog ice cream recipe with store bought eggnog!

Here’s the Recipe!

How to make eggnog ice cream using whatever you have leftover -- store bought or homemade!

Eggnog Ice Cream

Make delicious homemade eggnog ice cream from scratch or with leftover eggnog! You can even use this eggnog ice cream recipe with store bought eggnog!

Yield: 4
Cook Time: 20 minutes
Additional Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes

Ingredients

  • 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

Instructions

  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.

Nutrition

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 522|Total Fat: 41g|Saturated Fat: 24g|Trans Fat: 1g|Unsaturated Fat: 14g|Cholesterol: 341mg|Sodium: 110mg|Carbohydrates: 32g|Fiber: 0g|Sugar: 31g|Protein: 9g|

Nutrition information has been auto-calculated for your convenience.

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Please note this eggnog ice cream recipe is also spelled egg nog ice cream recipe, egg-nog ice cream recipe and eggnog icecream recipe.

How to make eggnog ice cream using whatever you have leftover -- store bought or homemade!

December 26, 2016 | Last Updated on October 12, 2020 by Linda

1 thought on “Eggnog Ice Cream”

  1. Hey I love this recipe thanks very much. I have just made it a second time and added 1/4tea spoon of dried ginger it makes it taste like a gingerbread house

    Reply

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