Homemade Eggnog Ice Cream

With the holiday season officially here, I’ve been making a good deal of seasonal treats. Although the grocery marts are now stocking all of the holiday flavors, this time I opted to make a divine, better than bought variation of my own. This was a great treat to enjoy while decorating the tree and spending time around a nice fire with my family.

This custard ice cream has lots and lots of nutmeg, and the secret weapon? It is a wonderfully decadent and creamy custard that has the smoothest velvety texture. Amazing on pie or possibly floating in a holiday cocktail? Yum. Its practically a mouth full of Christmas.  Seriously Pumpkin pie with eggnog ice cream? I really can not think of a dish that could possibly represent this time of year any better, its a delicious representation of everything that is perfect about this time of year.

Homemade Eggnog Ice cream 
Velvety frozen custard with nutmeg
  • 4 -5 egg yolks
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup maple syrup or sugar
  • 1 or two tablespoons Irish Whiskey, rum, brandy or cognag
  • 1 tablespoon vanilla extract
  • 1 teaspoon + fresh grated nutmeg
  • *pinch of salt

In a medium sauce pot combine egg yolks, milk, cream and sugar. Whisk to combine and place over medium low, to medium heat. Whisk gently until thickened. Be sure not to increase the heat too high or you will have scrambled eggs. It should take approximately 8 minutes until thick.

Remove from the heat and pour through a sieve. This will get rid of any clumps or funky egg that formed. Whisk in vanilla, nutmeg, whiskey, salt and eggnog flavoring if desired. Allow mixture to cool fully and then process in your ice cream machine according to manufacturers instructions.

No Cook Recipe: Use all Heavy cream instead of part milk. Blend until smooth and freeze according to your ice cream makers directions.