Homemade Bourbon Eggnog Ice Cream Recipe: Okay, so I am a little late the the party on posting this eggnog ice cream recipe! I mean it is only the middle of January so why not keep the party going… we can start our diets in February after football, am I right?
Or perhaps you are reading this much later, maybe in the middle of the summer or a following holiday season. To be perfectly honest, this ice cream is so good that it holds up year round. Don’t be afraid to whip this eggnog up for any occasion. It is a damn tasty recipe and I hold it high on my list of my favorite homemade ice creams!
The beauty of this ice cream is the texture. Because you are using so many egg yolks, eight to be precise, the ice cream comes out incredibly smooth. The addition of the bourbon also contributes to the cream texture because alcohol doesn’t freeze and always helps to make a well textured ice cream. The nutmeg brings all the flavors together and makes this eggnog ice cream recipe taste like Christmas morning.
Enjoy… Live to Eat!
- 8 Egg Yolks
- ¾ Cup Sugar
- 1 Cup Milk
- 2 Cups Heavy Cream (divided)
- Pinch of Salt
- 3 Tablespoons Bourbon
- ½ Teaspoon Fresh Nutmeg
- 1 Teaspoon Vanilla Extract
- In a bowl over ice set aside 1 cup of heavy cream and a fine mesh strainer over top.
- In a medium saucepan combine 1 cup milk, 1 cup heavy cream, sugar and the salt.
- Set aside a bowl of 8 egg yolks beaten.
- Heat saucepan on medium high until ingredients melt together and mixture just starts to boil.
- Slowly add a bit of the warmed mixture into the egg yolks while whisking very fast to avoid the eggs from cooking.
- Once about half the heated milk is added to the egg yolks, pour the egg yolk mixture into the sauce pan and turn heat down to medium low.
- Cook while heating the mixture until it is thick enough to cover the back of a spoon and leave a trace when you run your finger through it (SEE IMAGE BELOW).
- Pour mixture through strainer into the waiting bath of cold heavy cream.
- Mix together and add the bourbon, nutmeg and vanilla extract.
- Allow to cool to room temperature and then place mixture in refrigerator for 2 hours to overnight.
- Churn mixture in ice cream maker to manufacturer's instructions.
- Freeze overnight.
- Optional: add fresh nutmeg to top before serving for garnish.
4 Comments. Leave new
The best I’ve had!!!!
Failed at step 6. My eggs were foamy so they didn’t look like that on the back of the spoon. Kept stirring it thinking it would eventually look like picture but the mixture just got chunky as the eggs cooked. Ruined the batch.
Hi Ann,
I am so sorry the recipe didn’t come out well 🙁
Making custard is definitely not an easy feat, it actually took me at least 6 attempts before I properly custarded my first ice cream. I had the same issue with all butter pie crust, that also takes a while to get the feel of the recipe and process. In fact, it took me 12 tries to get the proper pie crust!
As for custarding, make sure the milk/sugar mixture in the sauce pan is well heated and melted together. Next you must very slowly pour it over the beaten eggs while mixing… then put back into the pan.
I won’t lie to you, it takes a deft touch and practice, but if you keep at it, I am sure you will succeed.
Best of luck! Don’t give up on custard ice cream, it’s amazing once you get the hang of it!
Absolutely love this recipe! Have been making custard style ice cream for a while now and definitely my fav recipe to date! This will be a new Christmas tradition!