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

Eggnog Ice Cream Recipe

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!
4.6 from 86 votes
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Course: Desserts
Cuisine: North American
Cook Time: 20 mins
Additional Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Servings: 4
Calories: 522kcal
Author: The Wanderlust Kitchen
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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

  • 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.
  • 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.
  • 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.
  • 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 Facts
Eggnog Ice Cream Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
522
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
24
g
150
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
14
g
Cholesterol
 
341
mg
114
%
Sodium
 
110
mg
5
%
Carbohydrates
 
32
g
11
%
Sugar
 
31
g
34
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
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