Best 10 Eggnog Ice Cream Recipes

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Indulge in the creamy, rich, and delectable Eggnog Ice Cream, a festive treat that brings the warmth of the holiday season to your taste buds. This irresistible frozen dessert combines the flavors of traditional eggnog with the smooth texture of ice cream, creating a symphony of flavors that will tantalize your senses.

The Eggnog Ice Cream recipe in this article offers a classic take on this beloved dessert, capturing the essence of eggnog with its perfect balance of spices and creaminess. For those seeking a boozy twist, the Spiked Eggnog Ice Cream recipe elevates the experience with a delightful infusion of rum, adding an extra layer of depth and complexity to the flavor profile.

If you prefer a dairy-free alternative, the Vegan Eggnog Ice Cream recipe provides a rich and creamy experience without compromising on taste. Made with almond milk and coconut cream, this dairy-free version captures the essence of eggnog while catering to dietary preferences.

Lastly, the Eggnog Ice Cream Pie recipe transforms the classic ice cream into a showstopping dessert. This impressive pie features a flaky crust filled with creamy eggnog ice cream and topped with whipped cream and nutmeg, making it a perfect centerpiece for any holiday gathering.

Let's cook with our recipes!

EGGNOG ICE CREAM



Eggnog Ice Cream image

Provided by Alton Brown

Categories     dessert

Time 10h25m

Yield 1 quart

Number Of Ingredients 6

4 egg yolks
1/3 cup sugar
1 pint whole milk
1 cup heavy cream
1 teaspoon freshly grated nutmeg
3 ounces bourbon

Steps:

  • In the bowl of a stand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Set aside.
  • In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator. Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees F, approximately 4 to 6 hours.
  • Once chilled, process in an ice cream maker according to the manufacturer's instructions. Serve as is for soft-serve, or place in an airtight container and put in the freezer for 2 to 4 hours for traditional ice cream.

EASY EGGNOG ICE CREAM



Easy Eggnog Ice Cream image

Knowing that a custard ice cream base uses a cooked custard, and because commercial eggnog is cooked and thick in a similar way, I decided to try making ice cream with eggnog by adding cream and milk. The result is this wonderful light and creamy eggnog-flavored ice cream. It makes one quart plus.

Provided by SHERLIE

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 2h45m

Yield 8

Number Of Ingredients 3

2 cups eggnog
1 cup heavy whipping cream
1 cup milk

Steps:

  • Mix the eggnog, whipping cream, and milk together in a bowl, and pour the mixture into the freezer container of an ice cream maker. Freeze according to manufacturer's directions. Once frozen, spoon the ice cream into a container, and freeze 2 hours more.

Nutrition Facts : Calories 203.6 calories, Carbohydrate 10.9 g, Cholesterol 80.7 mg, Fat 16.4 g, Protein 4 g, SaturatedFat 10.1 g, Sodium 58.1 mg, Sugar 6.8 g

ICE CREAM EGGNOG



Ice Cream Eggnog image

Here's a festive eggnog for the holidays-get to it quickly before the ice cream melts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1 1/2 quarts vanilla ice cream
1 3/4 cups half-and-half
3/4 cup Bourbon
1/4 cup orange liqueur, such as Cointreau
1 tablespoon grated orange zest
Grated nutmeg

Steps:

  • In a blender, combine 1 quart ice cream, half-and-half, Bourbon, orange liqueur, and orange zest. Blend until smooth. To serve, pour into a punch bowl, scoop 1/2 quart ice cream on top, and sprinkle with nutmeg.

EGGNOG ICE CREAM WITH HOT BUTTERED RUM SAUCE



Eggnog Ice Cream with Hot Buttered Rum Sauce image

Categories     Milk/Cream     Rum     Ice Cream Machine     Dairy     Egg     Dessert     Freeze/Chill     Christmas     New Year's Eve     Frozen Dessert     Winter     Christmas Eve     Party     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 14

Ice Cream
3 cups whipping cream
1 cup whole milk
1 vanilla bean, split lengthwise
6 large egg yolks
1 cup sugar
1/4 cup dark rum
1/4 teaspoon ground nutmeg
Sauce
6 tablespoons (3/4 stick) unsalted butter
1 cup (packed) golden brown sugar
1/3 cup whipping cream
2 tablespoons light corn syrup
2 tablespoons dark rum

Steps:

  • For ice cream:
  • Combine whipping cream and milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir constantly over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into large bowl. Mix in rum and nutmeg. Refrigerate until cold.
  • Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Can be made 4 days ahead. Keep frozen.)
  • For sauce:
  • Melt butter in heavy medium saucepan over medium heat. Add brown sugar, cream and corn syrup and stir until sugar dissolves. Boil 1 minute. Remove from heat. Mix in rum. Cool slightly. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before using.)
  • Scoop ice cream into bowls. Spoon warm sauce over and serve.

PUMPKIN EGGNOG ICE CREAM RECIPE - (4.1/5)



Pumpkin Eggnog Ice Cream Recipe - (4.1/5) image

Provided by MJH

Number Of Ingredients 5

16 oz. Eggnog
1 cup heavy cream
One 14-ounce can sweetened condensed milk
1/2 can Spided Pumpkin
1/4 tsp. freshly ground nutmeg

Steps:

  • Whisk together the ice cream ingredients in a large bowl. Make sure the sweetened condensed milk has been thoroughly mixed into the cream. Put the ice cream mix in your ice cream maker and freeze according to instructions. Freeze.

ICE CREAM EGGNOG



Ice Cream Eggnog image

Provided by Nancy Fuller

Categories     dessert

Time 15m

Yield 10 cups

Number Of Ingredients 7

1 1/2 quarts vanilla ice cream, plus additional 1/2 quart for topping
1 cup dark rum
1/2 cup cognac
1/2 cup heavy cream
1/2 cup milk
2 teaspoons pure vanilla extract
Freshly grated nutmeg, for garnish

Steps:

  • Place the ice cream, rum, cognac, heavy cream, milk and vanilla in a blender and blend until smooth. Pour into glasses, and top each glass with a scoop of ice cream. Garnish with freshly grated nutmeg and serve immediately.

EGGNOG PUMPKIN ICE CREAM PIE



Eggnog Pumpkin Ice Cream Pie image

Perfect for the holidays! Plan ahead as there is a lot of freezing in between layers. Freezing time is not included in prep or cook time.

Provided by Lvs2Cook

Categories     Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

20 gingersnaps, crushed (1 1/2 cups)
2 tablespoons butter, melted
1 pint eggnog ice cream or 1 pint vanilla ice cream, softened
1 cup pumpkin
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon rum or 1 tablespoon brandy
1 cup heavy cream (whipping)
whipped cream (for decoration)

Steps:

  • Crust: In a bowl, combine gingersnap crumbs and butter or margarine. Press over bottom and up side of a 9-inch pie pan. Refrigerate about 30 minutes.
  • Filling: Spoon softened ice cream over chilled crust. Smooth surface with back of a spoon. Cover with foil or plastic wrap. Freeze until firm, about 3 hours.
  • In a bowl, combine pumpkin, sugar, cinnamon, nutmeg and rum or brandy; set aside.
  • In another bowl, beat 1 cup whipping cream until soft peaks form. Fold into pumpkin mixture. Spread over ice cream. Freeze until firm, about 4 hours.
  • For ease in serving: For easier slicing, remove from freezer and place in refrigerator 10 to 20 minutes before serving.
  • Decorate with additional whipped cream if desired.

Nutrition Facts : Calories 281.9, Fat 15.7, SaturatedFat 9.1, Cholesterol 48.4, Sodium 146.4, Carbohydrate 34.1, Fiber 0.6, Sugar 22.5, Protein 1.8

EGGNOG ICE CREAM DESSERT



Eggnog Ice Cream Dessert image

Looking for a delectable dessert? Then check out this creamy pecan-crusted eggnog ice cream - a cool treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h55m

Yield 16

Number Of Ingredients 7

24 gingersnap cookies
1/2 cup chopped pecans
1/4 cup butter, melted
3 pints (6 cups) vanilla ice cream, softened
1 1/2 teaspoons nutmeg
1 1/2 teaspoons rum extract
16 pecan halves, toasted

Steps:

  • Heat oven to 350°F. In food processor bowl with metal blade, process gingersnaps and chopped pecans until mixture is finely ground. Add butter; process until mixed. Press mixture in bottom and 1 inch up sides of ungreased 9-inch springform pan. Bake at 350°F. for 8 to 10 minutes or until edges are lightly browned. Cool 30 minutes or until completely cooled.
  • In large bowl, combine softened ice cream, nutmeg and rum extract; stir until blended. Spread evenly in crust-lined pan. Place pecan halves around top edge of torte. Cover dessert; freeze at least 4 hours or up to 2 weeks.
  • To serve, let dessert stand at room temperature for 15 minutes. Run knife around edge of dessert; remove sides of pan. Cut into wedges to serve.

Nutrition Facts : Calories 210, Carbohydrate 21 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 13 g

EGGNOG ICE CREAM



Eggnog Ice Cream image

Categories     Milk/Cream     Rum     Ice Cream Machine     Egg     Dessert     Freeze/Chill     Christmas     Frozen Dessert     Winter     Nutmeg     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 1/2 quarts

Number Of Ingredients 11

1 cup whole milk
1/4 teaspoon salt
7 large egg yolks
3/4 cup sugar
2 cups chilled heavy cream
3 tablespoons dark rum
1 teaspoon vanilla
1/4 teaspoon freshly grated nutmeg
Garnish: freshly grated nutmeg
Special Equipment
an instant-read thermometer; an ice cream maker

Steps:

  • Bring milk and salt to a boil in a 2- to 3-quart heavy saucepan over moderate heat. Remove from heat.
  • Whisk together yolks and sugar in a bowl, then gradually add 1/4 cup hot milk, whisking. Add yolk mixture to milk remaining in pan in a slow stream, whisking, and cook over low heat, stirring constantly with a wooden spoon, until mixture is slightly thickened, coats back of spoon, and registers 175°F on thermometer, 3 to 5 minutes. Immediately pour through a fine-mesh sieve set into a clean bowl and stir in cream, rum, vanilla, and nutmeg. Chill custard, covered, until cold, at least 2 hours.
  • Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours. Soften slightly in refrigerator before serving, about 20 minutes.

NO-COOK EGGNOG ICE CREAM



No-Cook Eggnog Ice Cream image

A super easy, almost too easy, very rich ice cream machine recipe for the holidays.

Provided by CHRISTYGOBAR

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 2h55m

Yield 10

Number Of Ingredients 4

2 cups eggnog
2 cups heavy cream
1 (10 ounce) can sweetened condensed milk
1 teaspoon vanilla extract, or to taste

Steps:

  • Mix eggnog, heavy cream, condensed milk, and vanilla in a large bowl. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 23.5 g, Cholesterol 104.7 mg, Fat 23.8 g, Protein 5.1 g, SaturatedFat 14.8 g, Sodium 81.1 mg, Sugar 19.6 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your eggnog ice cream.
  • Make sure your eggnog is chilled before you start making the ice cream. This will help the ice cream freeze more evenly.
  • Don't overbeat the ice cream. Overbeating can make the ice cream grainy.
  • If you don't have an ice cream maker, you can still make this recipe. Just pour the eggnog mixture into a freezer-safe container and freeze it for at least 4 hours, stirring every 30 minutes.
  • Garnish your eggnog ice cream with your favorite toppings. Some popular options include whipped cream, nutmeg, and cinnamon.

Conclusion:

Eggnog ice cream is a delicious and festive treat that is perfect for the holiday season. It is easy to make and can be enjoyed by people of all ages. If you are looking for a new and exciting way to enjoy eggnog, this recipe is definitely worth trying.

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