5 from 4 votes

Eggnog Ice Cream

A delicious festive ice cream, perfect for a winter holiday party. 

Course Dessert
Cuisine Ice Cream
Prep Time 15 minutes
Crank Time 20 minutes
Total Time 35 minutes
Servings 2 quarts


  • 8 egg yolks
  • 1 cup sugar (225 g)
  • 1 pint heavy cream (472 ml)
  • 1/3 cup rum (or brown liquor of your choice) (80 ml)
  • 1.25 nutmegs
  • 2 cups milk


  1. Separate the yolks from the eggs (setting the whites aside). Put the yolks into a large mixing bowl and add the sugar.

  2. Beat the eggs and sugar with a whisk or beater until the mix turns pale (2-4 minutes).

  3. Mix in the cream.

  4. Grate the nutmegs into the mix. I grated 3/4 of one nutmeg and half of another nutmeg, since I didn't want to grate my knuckles off.

  5. Mix well and add the rum and milk. Keep mixing until smooth.

  6. Your mix is ready. Transfer to your freezer and crank!

  7. Due to the alcohol content, it will take longer than normal to crank, and it probably won't get as hard as you're used to. So once the firmness seems to have plateaued, transfer the ice cream to an airtight container in the freezer and let it firm up a couple more hours.

Bonus: Meringues

  1. Since you have a bunch of egg whites left over, why not make meringues to serve with the ice cream? I made a double batch of this excellent meringue recipe.