Rich and creamy with all the festive flavor of eggnog in this deliciously smooth custard based homemade Eggnog Ice Cream.
And, I’m so excited about today’s post because I also have a giveaway for you! There will be 5 winners in the Christmas Cash Giveaway. This giveaway is closed.
I originally made and shared this ice cream recipe back in 2010 when I found a forgotten carton of leftover eggnog in the back of the fridge. Back then I made an Eggnog Pound Cake and this creamy ice cream to go together. And, let me tell you they work so well together even today!
Homemade from scratch ice cream made with leftover eggnog or with eggnog you bought specifically for this dessert. I’ve updated the pictures and the recipe for a better user experience.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask. The comments can be easily found using the orange circle on the lower left, then Join the discussion!
What kind of eggnog should I use?
Since the eggnog is the main flavor here, you want to use a good quality eggnog with lots of flavor.
The richer and creamier the eggnog, the better your ice cream will be. I recommend a full fat dairy eggnog here. Use your favorite store brand or your own homemade eggnog.
A plant-based eggnog or a lower fat one, the ice cream will be thinner, less creamy, and a bit icier. If that’s ok with you and you’d like to save some calories, by all means.
If you’re using leftover eggnog, be aware that if it’s really spiked with alcohol, it won’t make good ice cream. The alcohol won’t freeze, so the ice cream won’t churn. Better to just use that in a cake or just drink it.
Pro tips for making the best custard-based eggnog ice cream
Be sure to scroll down to the printable recipe card below for ingredients amounts and detailed instructions.
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Beat the sugar into the eggs until thickened and pale yellow. Beat in the flour and salt. Set aside.
Bring the milk to a simmer. Slowly beat the hot milk into the eggs and sugar mixture.
Pour the entire mixture back into the saucepan and place over low heat.
Stir constantly with a wooden spoon until the custard thickens slightly and coats the back of the spoon. Be careful not to let the mixture boil or the eggs will scramble.
Remove from heat and pour the custard through a strainer into a large clean bowl.
I recommend that you pour the batter into a batter bowl or large glass measuring cup. It’ll make it easier to pour the ice cream base into the ice cream maker if you have a bowl with a spout.
Allow the custard to cool slightly, and stir in the eggnog and vanilla. Cover and refrigerate until cold or overnight.
This is the ice cream maker that I have. I love it. All you have to do it pop the bowl into the freezer a day or two before you want to make ice cream. Then, assemble the machine when you’re ready to churn, and in about 20 minutes you have homemade from scratch ice cream!
Stir the chilled custard, and freeze in your ice cream machine according to the manufacturer’s directions. Serve up the ice cream with one of these handy ice cream scoops.
This ice cream is delicious on its own, but if you want to kick it off with some mix ins, here’s some inspiration for you.
Pop these in at the end of churning, or layer them into the storage container when you’re done churning.
- A ribbon of salted caramel sauce
- Crisp pecans make a delicious mix in, give them a rough chop and layer them into the ice cream storage container. Don’t toss them into the ice cream machine bowl or you run the risk of scratching the bowl.
- Crumbled snickerdoodle cookies make for a festive addition
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Eggnog Ice Cream Recipe
Eggnog Ice Cream
- 2/3 cup granulated sugar
- 2 large eggs
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 & 2/3 cups whole milk
- 1 cup eggnog
- 2 teaspoons pure vanilla extract
- In a medium bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the flour and salt. Set aside.
- Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs and sugar mixture. Pour the entire mixture back into the saucepan and place over low heat. Stir constantly with a wooden spoon until the custard thickens slightly and coats the back of the spoon. Be careful not to let the mixture boil or the eggs will scramble. Remove from heat and pour the custard through a strainer into a large clean bowl.
- Allow the custard to cool slightly, and stir in the eggnog and vanilla. Cover and refrigerate until cold or overnight.
- Stir the chilled custard, and freeze in your ice cream machine according to the manufacturer’s directions.
- When finished, the ice cream will be soft, but ready to eat. For firmer ice cream, transfer to a freezer safe container and freeze at least 2 hours.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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