Easy Eggnog Ice Cream Recipe - Allrecipes.com
Easy Eggnog Ice Cream Recipe
  • READY IN hrs

Easy Eggnog Ice Cream

Recipe by  

"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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Original recipe makes 8 servings Change Servings
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  • PREP

    45 mins
  • READY IN

    2 hrs 45 mins

Directions

  1. 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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Reviews More Reviews

Most Helpful Positive Review
Dec 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!

 
Most Helpful Critical Review
Aug 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.

 

17 Ratings

Dec 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!

 
Dec 28, 2010

Outstanding flavor and easy to make can't beat it.

 
Dec 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.

 
Mar 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!

 
Jan 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.

 
Dec 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.

 

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Nutrition

  • Calories
  • 204 kcal
  • 10%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 58 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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