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Eggnog Ice Cream

Eggnog ice cream made with a warm-spiced custard base—steamed eggnog and cream, cooked to 175°F, then churned until creamy. Velvety holiday-frozen dessert with nutmeg, cinnamon, vanilla, and an optional rum note.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling + freezing 4 hours
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Eggnog ice cream base
  • 2 cup store-bought eggnog
  • 1 cup heavy cream
  • 3 tbsp granulated sugar
  • 4 egg yolks
  • 0.5 tsp vanilla extract
  • 0.5 tsp nutmeg
  • 0.25 tsp cinnamon
  • 2 tbsp rum or bourbon optional
  • 0.25 tsp salt

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the custard
  1. In a saucepan, heat the store-bought eggnog and heavy cream over medium heat until steaming, then reduce to a gentle simmer. Visual cue: you should see steady steam rising from the surface.
  2. In a bowl, whisk the egg yolks with granulated sugar until smooth. Visual cue: the mixture looks lighter and slightly thickened.
  3. Slowly whisk the steaming eggnog mixture into the egg yolks to temper, then return everything to the saucepan. Visual cue: the custard base should look uniform with no streaks of yolk.
  4. Cook over medium-low heat, stirring constantly, until the custard reaches 175°F. Visual cue: it will coat the back of a spoon and hold a line when you run a finger through it.
Flavor, cool, and chill
  1. Strain the custard, then stir in vanilla extract, nutmeg, cinnamon, rum or bourbon if using, and salt. Visual cue: the spice aroma blooms and the custard turns evenly speckled.
  2. Cool completely at room temperature, then refrigerate at least 4 hours. Visual cue: it should be cold all the way through before churning.
Churn and finish
  1. Churn the chilled custard in an ice cream maker until thick and soft-serve consistency. Visual cue: it looks airy and pale golden as it thickens.
  2. Transfer to a container and freeze until firm. Visual cue: the surface becomes scoopable and holds shape.
  3. Grate fresh nutmeg over each serving just before eating. Visual cue: fresh nutmeg dusting sits on top and stays vibrant.

Notes

Pro tip: keep the heat at medium-low while cooking and stir constantly so the custard hits 175°F without scrambling. Refrigerate in an airtight container for up to 3 days after churning; freezers are yes—freeze up to 2 months. For a lower-sugar option, use a sugar substitute that measures like 1:1 granulated sugar (follow package guidance).