Go Back
–+ servings
Homemade eggnog ice cream served in a red bowl with a spoon, cinnamon sticks, greenery, and a Christmas towel.

Homemade Eggnog Ice Cream

This homemade eggnog ice cream recipe is made with heavy cream, whole milk, egg yolks, vanilla, nutmeg, cinnamon, cloves, and optional rum extract for a creamy holiday dessert.
Print Pin
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 7 hours
Servings: 1 ½ quarts
Author: Stephanie

Ingredients

  • 2 ½ cups heavy whipping cream
  • 1 ½ cups whole milk
  • 1 ⅓ cups granulated sugar
  • 4 large egg yolks
  • 1 vanilla bean split lengthwise and seeded, or 1 tablespoon pure vanilla extract or vanilla bean paste
  • 1 teaspoon ground nutmeg
  • ⅛ teaspoon ground cinnamon
  • 2 whole cloves
  • ¼ teaspoon salt
  • ¼ to ½ teaspoon rum extract optional

Instructions

  • Add the heavy cream, whole milk, vanilla bean and seeds, nutmeg, cinnamon, whole cloves, and salt to a saucepan.
  • Heat over medium-low heat until the mixture is hot and steaming, but do not let it boil. Remove the pan from the heat and let the spices steep for about 10 minutes.
  • In a separate bowl, whisk together the egg yolks and granulated sugar until smooth.
  • Slowly whisk a small amount of the warm cream mixture into the egg yolks. This helps temper the eggs so they do not scramble.
  • Gradually whisk in more of the warm cream mixture, then pour the tempered egg mixture back into the saucepan.
  • Cook until the mixture thickens and coats the back of a spoon (170°F - 175°F, don’t let it boil!). Remove from heat and allow it to rest for 5 minutes. If using vanilla extract, vanilla bean paste, or rum extract, stir it in after removing the custard from the heat.
  • Pour the custard through a fine mesh strainer into a clean bowl.
  • Cover and chill the custard completely in the refrigerator, at least 4 hours or overnight. Churn according to your ice cream maker manufacturer’s directions. Transfer the churned ice cream to a freezer-safe container. Press parchment paper or plastic wrap directly over the surface, cover, and freeze until firm enough to scoop.

Notes

Use whole milk and heavy cream for the creamiest texture.
Do not boil the custard.
Chill the custard completely before churning.
Use ¼ teaspoon rum extract for mild flavor or ½ teaspoon for a stronger eggnog flavor.
Homemade ice cream may need to sit at room temperature for 5 to 10 minutes before scooping.
Store in the freezer for up to 2 weeks for the best texture.