Eggnog Ice Cream

There’s no getting around it. The best way to get an amazing silky smooth texture is to use an ice cream maker. Check the ‘Products you need for this recipe’ section above for my recommendation on which one to get.

If you really can’t get hold of an ice cream maker, you can use the freeze and stir method for this recipe. Spoon your eggnog ice cream into a loaf pan or an airtight freezer safe container and freeze for 30-45 minutes.

When it’s partially frozen, take it out of the freezer and stir it with a strong spatula or wooden spoon. Return it to the freezer for another 30-45 minutes, then remove it and stir again.

Repeat this process for a couple of hours until ice cream is completely frozen.

Nope. In fact, eggnog predates America by a few hundred years!

Around the 13th century, medieval monks in Europe sipped on a drink called posset – a heady blend of warm punch with eggs and figs. Yeesh! Still, those medieval winters must have been harsh, so who’s judging?

Over the centuries, sherry would be added into the mix. The creamy boozy drink was often enjoyed at celebrations, particularly by the upper classes, as sherry, eggs and milk were pretty scarce at the time.

It’s thought that the word ‘eggnog’ may actually have been coined by Americans. Colonists were known to refer to thick drinks as grogs – egg and grog could easily have become eggnog, especially given the slurred speech after one too many.

Still, the Brits claim the invention of the word – Collins Dictionary states that ‘nog’ is an old English word for strong beer. Once it did reach the shores of the US, old English sherry was soon replaced with the readily available and far cheaper rum from the Caribbean. 

Today, it’s a toss up between whisky, bourbon or rum – depending on what part of the world you’re in.

Just before you take your ice cream mixture off the heat, ready to cool down, it should reach a lovely velvety consistency. 

In the ice cream making trade, this is known as ‘nappe consistency.’

Nappe is a consistency of a liquid or a sauce just thick enough to coat the back of a spoon. It should be able to hold the shape of your finger mark after running it over the spoon.

Ice cream eggnog style should always be stored in an airtight container in the freezer at a temperature of between -10°C (14°F) and -20°C (-4°F). 

Eggnog ice cream will last between 10 and 40 weeks, depending on the temperature of your freezer.

I don’t recommend storing it below -20°C (-4°F though, as ice crystals will begin to form in the eggnog ice cream after a couple of weeks.

There are great ways to serve up your deliciously creamy eggnog ice cream:

Serve it up in colorful cones

Go for a touch of elegance and serve your eggnog ice cream in sundae glasses

Take the healthy option and use sugar free cones

Add some blackberry compote for a fruity twist

Add a drizzle of sauce

Add some Chritsmas sprinkles

Eat it with these Brown Sugar and Cinnamon Cookies

You can get store bought eggnog ice cream from supermarkets and stores around the holiday season. Store bought ice cream is fine if you haven’t got the time to make your own, but once you’ve tried a homemade recipe, you’ll never go back!

Either is fine! Don’t go too cheap – if you wouldn’t drink it, don’t use it for your homemade eggnog ice cream. At the same time, choose one that isn’t going to break the bank.

If you go for rum, use a dark variety. 

Yes! Just leave out the alcohol.