Creamy Eggnog Ice Cream

Photo: Oxmoor House

Holiday desserts aren't limited to cakes and pies. Break out of the mug by serving your eggnog in a rich ice cream recipe that's loaded with the fragrant flavor of vanilla bean and ground nutmeg.

Yield: about 2 quarts
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 2 cups milk
  • 1 vanilla bean, split lengthwise
  • 8 egg yolks
  • 1 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 cups whipping cream
  • 1 cup refrigerated eggnog

Preparation

  1. Cook milk in a heavy saucepan over medium heat, stirring often, just until bubbles appear; remove from heat. Add vanilla bean; cover and let stand 20 minutes. Remove vanilla bean from milk; using the tip of a small sharp knife, scrape vanilla bean seeds into milk. Discard vanilla bean pod.
  2. Whisk together egg yolks and next 4 ingredients in a large bowl until thickened. Gradually whisk warm vanilla milk into yolk mixture; return to saucepan.
  3. Cook over low heat, whisking constantly, 20 minutes or until a thermometer registers 160° and custard coats a spoon. Remove from heat; pour through a wire-mesh strainer into a bowl. Cool at room temperature about 30 minutes, stirring occasionally. Stir in whipping cream and eggnog; cover and chill 1 hour.
  4. Pour custard mixture into freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt; let stand 1 hour before serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Creamy Eggnog Ice Cream Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy