Rating: 3.5 stars
21 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 4

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.

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; carbohydrates 10.9g; fat 16.4g; cholesterol 80.7mg; sodium 58.1mg. Full Nutrition
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