Egg Nog Ice Cream

LeGourmetTV's picture

Dec. 14, 2014

Nothing says the Holiday season like Egg Nog. This Egg Nog Ice Cream will blow you away.


35% heavy cream 2 Cup (32 tbs) (500 mL)
Whole milk 1 Cup (16 tbs) (250 mL)
Vanilla extract 1 Teaspoon
Egg yolk 5
Sugar 1/2 Cup (8 tbs) (125 mL)
Cinnamon 1/4 Teaspoon
Nutmeg 1 Teaspoon
Cloves 2
Bourbon/Dark rum 2 Tablespoon (Optional)



1. In a medium heavy based saucepan, whisk cream, milk, and cloves. Heat until mixture just starts to simmer (don't boil). 

2. In a bowl, whisk egg yolks, sugar, cinnamon, and nutmeg until pale and thick.

3. Slowly whisk the cream mixture into the egg mixture (tempering the eggs).

4. Pour the mixture back into the saucepan, place over low flame and heat, stirring constantly until mixture has thickened and coats the back of the spoon (or reaches at least 175ºF). 

5. Strain mixture into a heatproof bowl, whisk in vanilla then cover and refrigerate until well chilled. 

6. Pour into your ice cream maker and follow manufacturer’s instructions on operation.

7. When almost frozen; add the bourbon or rum if using.



8. Once mixture is frozen; eat immediately or freeze for up to 1 week. 

Recipe Summary

Servings: 15

Nutrition Facts

Serving size

Calories 181Calories from Fat 126

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 22 mg0.92%

Total Carbohydrates 11 g3.7%

Dietary Fiber %

Sugars 9 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet