Eggnog Ice Cream

Eggnog Ice Cream


The holidays are a treacherous time, my friends. People are always just showing up, unexpected and uninvited, wanting to be fed or watered! How can you possibly prepare for this onslaught?

More eggnog, of course. For instance, if you are like me, and you keep around plenty of the cooked custard base without the egg white form worked into it, well, then you could surprise your various guests with delicious eggnog ice cream. That’s right, it’s a drink, it’s an ice cream base — it’s both.

Eggnog Ice Cream
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Ingredients
  1. 4 large egg yolks
  2. 1/3 cup sugar
  3. 2 cups whole milk
  4. 1 cup heavy cream
  5. 1 teaspoon nutmeg, freshly grated
  6. 3 ounces bourbon
Instructions
  1. Whisk the egg yolks and sugar together in a large mixing bowl until the yolks lighten in color and the sugar is completely dissolved. Set aside.
  2. Combine the milk, cream and nutmeg in a medium saucepan over high heat and bring just to a boil, stirring occasionally. Remove from the heat and gradually stir the hot mixture into the egg yolk and sugar mixture. Return everything to the pan and cook until the mixture reaches 160 degrees F.
  3. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and refrigerate. Chill the mixture until it reaches a temperature of 40 degrees F, 4 to 6 hours.
  4. Once it’s chilled, process the mixture in an ice cream maker according to the manufacturer’s instructions. Serve as is for soft-serve or freeze in an airtight container for 2 to 4 hours for traditional ice cream.
ALTON BROWN https://altonbrown.com/

17 Comments

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  1. 2
    Linda Cepa

    Is there any way to make this without an ice cream maker? I just gave mine away last month. I LOVE Alton Brown’s avocado ice cream recipe which was just just a freezer recipe – easy and delicious! I was hoping this was the same.

  2. 3
    Jim Logue

    Wow those Glasses I remember my mother had some of those when I was little had not seen them for many years and was checking your Fantastic Recipes out and “WHOO Ive seen those before” had to be 30 plus years ago since I last saw one.
    Cheers your Website ROCKS!!!

  3. 4
    Heather

    Hi, just a quick question, what kind of Bourbon would be best and do you recommend a particular lable? I am new to the idea of using liquor in recipes and not sure what to use. Thank you for your advice.

    • 5
      Merle

      Maker’s Mark is a nice representative and available. But seriously, your mileage may vary based upon an entire lifetime’s worth of considerations. Happy Holidays!

    • 14
      Josh Carter

      In frozen recipes, alcohol acts as an anti-freeze and a flavor agent. You could probably substitute it for another liquor with similar alcohol content, but leaving it out would likely alter the texture of the finished product. There are lots of non-alcoholic ice cream recipes if that’s what you’re after. Use one of those and add the “egg nog” flavor with nutmeg.

    • 16
      Joseph Murphy

      The ratio of dairy to cream is way higher in this ice cream recipe. I think 1 cup of the nog, 2 cups half and half, 1 yolk, and 4 TBS sugar (the 1/3 cup called for is 5 + 1 tsp) would put you pretty close.

  4. 17
    Jade

    The pictures of your recipe foods have been phenomenally fun on your blog, who’s taking them? And are they taking apprentice applications? #willworkforfood

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