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.

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Recipe Summary

prep:
45 mins
additional:
2 hrs
total:
2 hrs 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

204 calories; protein 4g 8% DV; carbohydrates 10.9g 4% DV; fat 16.4g 25% DV; cholesterol 80.7mg 27% DV; sodium 58.1mg 2% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/29/2009
Too bad I didn't have this eggnog ice cream FOR Christmas rather than after Christmas! It would have been just perfect for a quick dessert with a couple of Christmas cookies! This was wonderful. I'm fairly experienced with making ice cream so in looking over the recipe I knew it would need to be tinkered with a little. First for my liking anyway there's too high a ratio of milk and eggnog to cream which I knew could make this a little icy or grainy - in any event not as smooth and silky as I prefer - so I used a ratio of half eggnog and half heavy cream. I also like a rich custard-style ice cream so I added a couple of eggs. Finally no extra sugar was used other than what was in the eggnog nor was there any vanilla. I knew it would turn out kind of flat so I added some of each. So...scaling this down to 6 servings to fit my ice cream maker I used 1-1/2 cups eggnog 1-1/2 cups heavy cream and 1 tsp. vanilla which I whisked into 2 eggs beaten with 1/3 cup sugar for 1-2 minutes. As written this really is only a 3-star recipe for the reasons I outlined but I don't want to discourage anyone from trying it because with just a little tweaking this was a delightful rich frozen eggnog custard! Read More
(73)

Most helpful critical review

Rating: 3 stars
12/08/2007
This was a little bland. I used fat free half and half and used a light eggnog. Could be why it was bland and definetly not as rich. I liked it much better after I added 1/4 teaspoon of rum extract and more nutmeg. Read More
(7)
20 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 4
Rating: 4 stars
12/29/2009
Too bad I didn't have this eggnog ice cream FOR Christmas rather than after Christmas! It would have been just perfect for a quick dessert with a couple of Christmas cookies! This was wonderful. I'm fairly experienced with making ice cream so in looking over the recipe I knew it would need to be tinkered with a little. First for my liking anyway there's too high a ratio of milk and eggnog to cream which I knew could make this a little icy or grainy - in any event not as smooth and silky as I prefer - so I used a ratio of half eggnog and half heavy cream. I also like a rich custard-style ice cream so I added a couple of eggs. Finally no extra sugar was used other than what was in the eggnog nor was there any vanilla. I knew it would turn out kind of flat so I added some of each. So...scaling this down to 6 servings to fit my ice cream maker I used 1-1/2 cups eggnog 1-1/2 cups heavy cream and 1 tsp. vanilla which I whisked into 2 eggs beaten with 1/3 cup sugar for 1-2 minutes. As written this really is only a 3-star recipe for the reasons I outlined but I don't want to discourage anyone from trying it because with just a little tweaking this was a delightful rich frozen eggnog custard! Read More
(73)
Rating: 4 stars
12/28/2010
I hate it when I read a review and they say I love the recipe but made all these changes...... but that is exactly what I'm doing. I followed the advice of the previous reviewer and made the following changes 1-1/2 cups eggnog 1-1/2 cups heavy cream 1 tsp. vanilla 1 tsp. fresh grated nutmeg the previous reviewer said that this way it would not have the ice crystal consistency and they were right! making it this way it was VERY smooth and absolutely delicious! Read More
(48)
Rating: 5 stars
12/28/2010
Outstanding flavor and easy to make can't beat it. Read More
(12)
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Rating: 3 stars
12/08/2007
This was a little bland. I used fat free half and half and used a light eggnog. Could be why it was bland and definetly not as rich. I liked it much better after I added 1/4 teaspoon of rum extract and more nutmeg. Read More
(7)
Rating: 1 stars
08/23/2011
This recipe is NOT good. Its way too bland because there's not enough sugar. My whole family could only eat one bitet. So I started over and made allrecipes' "No-Cook Eggnog Ice Cream" instead and it was perfect. Read More
(6)
Rating: 5 stars
03/20/2009
This stuff was amazing! Wish I had used an instant custard mix instead of the instant pudding mix though (for the flavor). The ice cream turned out creamy flavorful and delicious! Read More
(5)
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Rating: 3 stars
01/04/2011
This was ok. I followed the recipe to a T and added chocolate chips at the end of freezing. It was ok but it was pretty bland. I wish I had read the first review listed and added some vanilla eggs and sugar to give this more pizazz. It wasn't bad and we'll eat the whole serving for sure but it could've been better. This was my first time making ice cream in my new ice cream maker so I'm still learning and experimenting. Read More
(4)
Rating: 2 stars
11/14/2011
Way too bland and got crystallized since there's no alcohol in the recipe. It needs at least the alcohol in a teaspoon of vanilla extract! I made a second batch with a tablespoon of bourbon and a swirl of crushed graham crackers and it was much improved. Certainly an easy ice cream recipe but pretty disappointing as written. Read More
(2)
Rating: 5 stars
12/01/2012
The flavor of the icecream depends on the quality of the egg nog. I used some that was made at the dairy creamery that also makes ice cream. It was left over because I forgot we had it. I did not add anything to it...and it is awesome. I added some bananas to another quart and that also turned out very well. Smooth creamy...and very flavorful. I suspect I could add almost anything and the result would be fine---as in real ice cream. Read More
(2)