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Friday, December 14, 2012

Eggnog Ice Cream

I once read that Alaskans eat more ice cream per capita than any other state. I'm not really sure why that is. Maybe we need to build up our winter layers to keep warm and ice cream is the best way to do that. I really liked ice cream before I ever moved to Alaska, so maybe Alaska just attracts ice cream lovers. Possibly it is always so cold here that it reminds us of ice cream. Today was the first time since I have lived in Fairbanks that school has been closed due to snowfall. What did I spend the day doing? Shoveling! Well, besides shoveling I made ice cream.
Eggnog ice cream is an interesting concept because eggnog essentially is already ice cream batter. It contains eggs and cream which are the two main components of ice cream. So really you could use just about any eggnog recipe and toss it in your ice cream maker and have eggnog ice cream. I adapted this recipe from The Perfect Scoop because it was the booziest eggnog ice cream I could find. This one will be pretty soft directly from the ice cream maker because the booze doesn't allow it to set up as firmly, but after a few hours in the freezer it will certainly not be hard, but it will hold its shape a lot better.
I wanted to let you know that this is the last eggnog recipe I'll be posting this holiday season. It has been quite a noggy week here and there's only so much eggnog even I can take in one week.

Eggnog Ice Cream
adapted from The Perfect Scoop by David Lebovitz

1 cup whole milk
1/2 cup sugar
Pinch of salt
2 cups heavy cream
7 large egg yolks
1 tsp. freshly grated nutmeg
2 tbsp. dark rum
1 tbsp. brandy
1 tbsp. cognac
1 tsp. vanilla extract

Combine the whole milk, sugar and salt in a medium saucepan.  Warm over medium-low heat, stirring occasionally.  Pour the cream into a large mixing bowl and set a fine mesh sieve over the top.   In a medium mixing bowl, whisk together the egg yolks.  Once the milk mixture is warm, slowly add it into the egg yolks, whisking constantly.  Return the mixture to the saucepan.  Cook the mixture over medium heat, stirring constantly and scraping the bottom of the pan with a heat-proof spatula, until the mixture thickens slightly and coats the back of a spoon.  Remove the custard from the heat and pour the mixture through the mesh sieve, into the cream.  Add in the nutmeg, rum, brandy, cognac, and vanilla extract and stir to combine.  Cover and chill the mixture thoroughly in the refrigerator.
When completely chilled, freeze the batter in an ice cream maker according to the manufacturer’s instructions. Store in an airtight container in the freezer. Garnish with a little extra freshly grated nutmeg when serving.


  1. Uh, oh! This looks good too! I don't have an ice cream maker, but I bet just freezing it on a jelly roll pan would work...

    Did you see I shared your last post with my readers?

    1. Paula,
      There are a few places online that have recommendations for making ice cream without an ice cream maker. In the past I have put it in a metal bowl and used a hand mixer to beat it every 15 minutes until it freezes up. I have never tried the cookie sheet method, I would think you would want to whip a little air into it first though. Thanks for sharing my site with your readers. I appreciate the shout out.
      Take Care,

  2. Hi Nicole, Your ice cream looks amazing. I love the flavour combos too, perfect for Christmas. I'll be adding this to my 'to make' list too so hopefully will be making it soon. So many recipes, so little time.

    Also, if you don't mind, I'd love if you'd link these up (and any other dessert creations) on Sugar & Slice Sunday link party. Each week Sunday-Thursday.

    Sweet 2 Eat Baking

    1. Lisa,
      I can relate, my original holiday post list was well over 100 recipes. I'll never understand bloggers that say they can't come up with ideas for things to make! I have never had that problem.
      Thanks for stopping by. I'll check out your link party.

  3. Excellent ice cream! Just made it for a X-Mas party it's dare tasty. If you like super sweet rich ice cream I suggest adding an additional 1/4cup of sugar. I made two patches and combined them. One was fancy sweet and the other was spot on. Will make this a traditional ice cream going forward.

    1. Glad you enjoyed it and were confident to make it to your liking. I actually reduced the sugar from the original recipe as I found it a little too sweet. I like my ice cream rich and thick, but not necessarily overly sweet. If anyone else is reading and prefers their ice cream on the sweeter side, the original recipe called for 2/3 cup sugar. Enjoy.


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