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Eggnog Ice Cream

Print Recipe
Rich and creamy ice cream spiced with the flavors of eggnog, topped with gingersnap cookie crumbles. Perfect for the holidays!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Freeze Time 2 hours
Total Time 2 hours 30 minutes
Servings 8 (1/2 cup) servings
Calories 434
Author Annalise

Ingredients

  • 1 cup whole milk
  • cup granulated sugar
  • 6 egg yolks
  • pinch of salt
  • 2 cups heavy cream
  • 1 teaspoon ground nutmeg
  • 2 tablespoons dark rum
  • 1 tablespoons brandy
  • 2 ½ teaspoon vanilla extract
  • Gingersnap crumbles , recipe below

Gingersnap cookie crumbles:

  • 1 cup crushed gingersnap cookies
  • 2 tablespoons butter

Instructions

  • Combine the whole milk, sugar, and salt in a medium saucepan. Warm over medium heat , stirring occasionally. Pour the cream into a large bowl and set a mesh strainer over the top.
  • Meanwhile whisk the egg yolks together in another bowl. When the milk is has scalded (bubbles appear around the edges), slowly add it to the egg yolks a few tablespoons at a time to start out, while whisking constantly. Return the mixture back to the heat and cook until it coats the back of a spoon, stirring constantly.
  • Pour the mixture through the strainer into the cream. Add the vanilla, rum, and brandy. Chill completely.
  • Freeze according to your ice cream machine's manufacturer's instructions.

To make the gingersnap cookie crumbles:

  • Mix together and toast in a 350°F oven until crispy, stirring often, about 5-8 minutes. Cool, then store in an airtight container. Serve with the eggnog ice cream.

Notes

Adapted from The Perfect Scoop

Nutrition

Calories: 434kcal | Carbohydrates: 31g | Protein: 5g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 239mg | Sodium: 138mg | Potassium: 148mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1206IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg