Facebook
Twitter
Google+
Instagram
Pinterest
RSS
Cooking Divine
  • About
    • About Me
    • Guest Chefs
    • Blog
    • Contact Me
  • Browse Recipes

Homemade Bourbon Eggnog Ice Cream

January 12, 2016Adult Beverages, Christmas, Dessert, Holidays & Events, Homemade Ice Cream, Recipes, VegetarianCooking Divine
Share on Yummly
Yummly
0Share on Facebook
Facebook
0Tweet about this on Twitter
Twitter

Eggnog Ice CreamHomemade 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!

Homemade Eggnog Ice Cream Recipe

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.

Homemade Eggnog Ice Cream

Enjoy… Live to Eat!

3.0 from 2 reviews
Homemade Bourbon Eggnog Ice Cream
 
Save Print
Prep time
24 hours
Cook time
10 mins
Total time
24 hours 10 mins
 
Homemade Bourbon Eggnog Ice Cream Recipe: made with egg yolks, fresh nutmeg, bourbon and heavy cream - wonderful for the holidays!
Author: Cooking Divine
Recipe type: Dessert
Serves: 6 servings
Ingredients
  • 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
Directions
  1. In a bowl over ice set aside 1 cup of heavy cream and a fine mesh strainer over top.
  2. In a medium saucepan combine 1 cup milk, 1 cup heavy cream, sugar and the salt.
  3. Set aside a bowl of 8 egg yolks beaten.
  4. Heat saucepan on medium high until ingredients melt together and mixture just starts to boil.
  5. Slowly add a bit of the warmed mixture into the egg yolks while whisking very fast to avoid the eggs from cooking.
  6. 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.
  7. 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).
  8. Pour mixture through strainer into the waiting bath of cold heavy cream.
  9. Mix together and add the bourbon, nutmeg and vanilla extract.
  10. Allow to cool to room temperature and then place mixture in refrigerator for 2 hours to overnight.
  11. Churn mixture in ice cream maker to manufacturer's instructions.
  12. Freeze overnight.
  13. Optional: add fresh nutmeg to top before serving for garnish.
3.5.3208
Making Ice Cream Custard

Share on Yummly
Yummly
0Share on Facebook
Facebook
0Tweet about this on Twitter
Twitter

Related

Previous Post Salami and Provolone Puff Pastry Rollups Next Post Homemade Crock-pot Applesauce

4 comments. Leave new

Robin
January 12, 2016 11:02 am

The best I’ve had!!!!

Reply
Ann
January 4, 2017 6:06 pm

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.

Reply
Cooking Divine
January 4, 2017 6:18 pm

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!

Reply
Lauren Miller
January 5, 2017 12:42 pm

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!

Reply

Leave a Reply to Cooking Divine Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Jared Graves Cooking Divine
Cooking Divine Email Newsletter Recipes
Yummly Cooking Divine

Categories

Search for a Recipe

Connect With Us!

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

RSS Latest Recipe

  • Chocolate Guinness Stout Ice Cream with Honey Roasted Peanuts
    Chocolate Guinness Stout Ice Cream with Honey Roasted Peanuts Recipe:  My favorite thing to do... The post Chocolate Guinness Stout Ice Cream with Honey Roasted Peanuts appeared first on Cooking Divine.

© 2015 All rights reserved. Cooking Divine – www.CookingDivine.com – Live to Eat!

  • About
    • About Me
    • Guest Chefs
    • Blog
    • Contact Me
  • Browse Recipes