‘Tis The Season to find eggnog in the dairy section of every store. Before I even have my first sip of this classic holiday beverage, I begin fantasizing about eggnog ice cream. I keep the ice cream maker in the freezer, and this recipe doesn’t require cooking so I don’t have to wait too long.
Eggnog Ice Cream
- 2 cups eggnog
- 2 cups half and half
- 1 tsp vanilla
- 1/2 cup sugar
- pinch of grated nutmeg
- Mix everything together with a whisk until the sugar is dissolved and pour it into an ice cream maker.
- Follow the instructions for your ice cream maker, but I find it helps to scrape the sides periodically while it runs.
- Grate a little more nutmeg on it to serve.
I just mixed everything together with a whisk until the sugar was dissolved and poured it into the ice cream maker. I admit I was a little anxious that it was taking so long so I put the whole ice cream maker into the freezer and let it run in there. Fortunately the power cord was nice and long! I absolutely do not recommend putting kitchen appliances inside of other kitchen appliances.
The result – delicious eggnog ice cream, especially with a shot of rum! If you don’t eat it all at once, make sure to smush a piece of plastic wrap directly on the surface of the ice cream to keep it from getting freezer burn crystals on it.
For everything you never wanted to know about eggnog, check out Time’s article: A Brief History of Eggnog and this article by ManyEats: History of Eggnog: From Rare Toasting Treat to Dominant Holiday Drink.