This delicious Alton Brown-inspired Eggnog Ice Cream is a creamy, festive treat perfect for the holidays. Quick and simple to make, it transforms classic eggnog flavors into a rich, frozen dessert. With common ingredients like milk, cream, and nutmeg, plus a splash of bourbon for depth, this recipe is a must-try for any ice cream lover.
Recipe Ingredients:
- 4 large egg yolks
- 1/3 cup sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon freshly grated nutmeg
- 3 fluid ounces bourbon
How To Make Eggnog Ice Cream?
- Prepare the Egg Yolk Mixture: In a large mixing bowl, whisk together 4 large egg yolks and 65g (1/3 cup) sugar until the yolks lighten in color and the sugar is fully dissolved. Set aside.
- Heat the Milk and Cream: In a medium saucepan, combine 480ml (2 cups) whole milk, 240ml (1 cup) heavy cream (or double cream), and 1 teaspoon freshly grated nutmeg. Heat over medium-high heat, stirring occasionally, until the mixture just begins to boil. Remove from heat immediately.
- Temper the Egg Yolks: Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
- Cook the Custard: Return the combined mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture reaches 160°F (71°C) on a digital thermometer. The custard should be thick enough to coat the back of a spoon.
- Add Bourbon and Chill: Remove the custard from heat and stir in 90ml (3 fluid ounces) bourbon. Pour the mixture into a medium bowl and refrigerate until it reaches 40°F (4°C), about 4–6 hours (or overnight).
- Churn the Ice Cream: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20–30 minutes.
- Freeze (Optional): For a firmer texture, transfer the churned ice cream to an airtight container and freeze for 2–4 hours before serving.
- Serve: Scoop into bowls or cones, and garnish with a sprinkle of freshly grated nutmeg if desired.
Recipe Tips:
- Use Fresh Nutmeg: Freshly grated nutmeg adds a vibrant flavor compared to pre-ground nutmeg.
- Temper Eggs Slowly: Pour the hot milk mixture into the egg yolks gradually to avoid scrambling.
- Chill Thoroughly: Ensure the custard reaches 40°F (4°C) before churning for the best texture.
- Adjust Bourbon: Add more or less bourbon to suit your taste, or omit it for a non-alcoholic version.
- Churn Properly: Follow your ice cream maker’s instructions closely for a smooth, creamy result.
How To Store Leftovers?
- Refrigerate: This recipe does not need to be refrigerated after churning. Store the ice cream directly in the freezer for the best texture.
- Freeze: Transfer the churned ice cream to an airtight container and freeze for up to 2 weeks. Let it sit at room temperature for 5–10 minutes before scooping to soften.
Nutrition Facts
- Calories: 250
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 150mg
- Sodium: 40mg
- Potassium: 120mg
- Total Carbohydrate: 15g
- Dietary Fiber: 0g
- Sugars: 14g
- Protein: 5g
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Alton Brown Eggnog Ice Cream
Description
This delicious Alton Brown-inspired Eggnog Ice Cream is a creamy, festive treat perfect for the holidays. Quick and simple to make, it transforms classic eggnog flavors into a rich, frozen dessert. With common ingredients like milk, cream, and nutmeg, plus a splash of bourbon for depth, this recipe is a must-try for any ice cream lover.
Ingredients
Instructions
- Prepare the Egg Yolk Mixture: In a large mixing bowl, whisk together 4 large egg yolks and 65g (1/3 cup) sugar until the yolks lighten in color and the sugar is fully dissolved. Set aside.
- Heat the Milk and Cream: In a medium saucepan, combine 480ml (2 cups) whole milk, 240ml (1 cup) heavy cream (or double cream), and 1 teaspoon freshly grated nutmeg. Heat over medium-high heat, stirring occasionally, until the mixture just begins to boil. Remove from heat immediately.
- Temper the Egg Yolks: Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
- Cook the Custard: Return the combined mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture reaches 160°F (71°C) on a digital thermometer. The custard should be thick enough to coat the back of a spoon.
- Add Bourbon and Chill: Remove the custard from heat and stir in 90ml (3 fluid ounces) bourbon. Pour the mixture into a medium bowl and refrigerate until it reaches 40°F (4°C), about 4–6 hours (or overnight).
- Churn the Ice Cream: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20–30 minutes.
- Freeze (Optional): For a firmer texture, transfer the churned ice cream to an airtight container and freeze for 2–4 hours before serving.
- Serve: Scoop into bowls or cones, and garnish with a sprinkle of freshly grated nutmeg if desired.
Notes
- Use Fresh Nutmeg: Freshly grated nutmeg adds a vibrant flavor compared to pre-ground nutmeg.
- Temper Eggs Slowly: Pour the hot milk mixture into the egg yolks gradually to avoid scrambling.
- Chill Thoroughly: Ensure the custard reaches 40°F (4°C) before churning for the best texture.
- Adjust Bourbon: Add more or less bourbon to suit your taste, or omit it for a non-alcoholic version.
- Churn Properly: Follow your ice cream maker’s instructions closely for a smooth, creamy result.
Alton Brown Eggnog Ice Cream
