This luscious eggnog ice cream marries the decadent, spiced, and spirited essence of eggnog with the impeccably smooth texture of homemade ice cream. There's no need to rely on the seasonal availability of store-bought versions; you can relish this festive delight any time of the year! Picture the comforting embrace of nutmeg's warmth, the delightful specks of sweet vanilla, and the subtle yet robust undertones of spiced rum, all harmoniously swirled within a velvety, chilled treat. Don't be deterred by the word "egg" in "eggnog"; it's essentially a cooked, drinkable custard that has been a cherished Christmas indulgence for generations. When transformed into ice cream, it morphs into a sumptuously thick and opulent dessert, truly in a league of its own.

Does eggnog ice cream contain alcohol?

Similar to the classic eggnog, this ice cream rendition does indeed carry a touch of Christmas cheer, courtesy of spiced rum! If you prefer, you can also opt for brandy, bourbon, or white rum to cater to your individual taste. It's worth noting that the alcohol is incorporated into the custard after cooking, ensuring that it retains its spirited essence since the alcohol isn't cooked off. Nevertheless, if you desire a non-alcoholic variation, this ice cream remains delightful and flavorful even without a hint of alcohol.

Ingredients

2 c. heavy whipping cream

1 c. whole milk

1 c. granulated sugar

3/4 tsp. freshly grated nutmeg, plus more for topping

Pinch of kosher salt

9 large egg yolks

1/4 c. spiced rum

2 tsp. vanilla bean paste or vanilla extract

Directions

1) In a medium-sized saucepan, bring together the heavy cream, milk, sugar, nutmeg, and a pinch of salt. Set the saucepan over medium heat, and stir regularly, only until the sugar has completely dissolved and the mixture begins to emit steam (be careful not to let it come to a boil). Once it's steaming and the sugar is dissolved, remove it from the heat.

2) Meanwhile, in another medium-sized bowl, whisk the egg yolks thoroughly. Take 1/3 cup of the warm cream mixture from the saucepan. While continuously whisking the egg yolks, gradually drizzle the warm cream into them to temper the eggs. Then, transfer this warmed egg mixture back into the saucepan with the remaining cream mixture, ensuring you whisk them together thoroughly.

Return the saucepan to medium heat, and keep stirring consistently with a rubber spatula. Make sure to scrape the bottom and corners of the pan to prevent any sticking or burning. Continue to heat until the mixture thickens to the point where it coats the back of a spoon (if you're using a thermometer, the temperature should read between 160°F to 180°F). As soon as it reaches this consistency, promptly strain the mixture through a fine-mesh strainer into a large bowl, and place the bowl over another bowl filled with ice water. Stir the mixture to expedite the cooling process.

3) Incorporate the rum and vanilla into the mixture, stirring until it reaches room temperature. Once it's at room temperature, cover the ice cream base and place it in the refrigerator. Allow it to chill for a minimum of 4 hours until it's cold, or alternatively, you can refrigerate it overnight for even better results.

4) Pour the ice cream base into an ice cream maker and follow the manufacturer's guidelines for freezing, allowing it to churn until it reaches the consistency of soft serve ice cream. This usually takes around 20-30 minutes, but the exact time may vary depending on your ice cream maker.

5) You can enjoy this ice cream straight from the ice cream maker, savoring it like soft serve. Alternatively, if you prefer a firmer texture, transfer it to an airtight container. Grate additional fresh nutmeg over the top for an extra burst of flavor. Cover the container with plastic wrap and place it in the freezer for a minimum of 6 hours, or up to 48 hours for optimal texture and ease of scooping.