Recipe Index

Sweets | Eggnog Ice Cream

Posted on December 13, 2011

My Christmas inspired ice cream. For this recipe, I used my favorite ice cream cookbook David Lebovitz'sThe Perfect Scoop. I like his recipes because they all follow the same method, are simple, and call for easy to find ingredients. This recipe is another winner!! One note on the nutmeg, I used a lot less than 1 teaspoon, my nutmeg was really strong and fresh, so taste before adding all of it.

Yield: 2 pints / 1 quart

eggnog ice cream


1 cup whole milk

2/3 cup sugar

pinch of salt

2 cups heavy cream

6 large egg yolks

1 teaspoon freshly grated nutmeg, more or less to taste

2 tablespoons brandy

2 tablespoons dark rum

2 teaspoons vanilla extract



Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir into the cream to cool. Mix in the nutmeg, brandy, run, and vanilla and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator. Once the mixture is cold, taste it, and grate in more fresh nutmeg if you wish. Freeze in your ice cream maker according to the manufacturer's instructions.


(Ref. "Eggnog Ice Cream" recipe, The Perfect Scoop.)