Classic Eggnog Ice Cream Recipe

Rich, creamy ice cream infused with the warm, spiced flavors of traditional eggnog and finished with crunchy gingersnap crumbles—an ideal dessert for the holidays or any time you want a festive treat.

Eggnog tends to inspire strong opinions: people either love it or they don’t. If you’re a fan, this eggnog ice cream delivers everything you enjoy about a glass of holiday nog—the nutmeg, the richness, the hint of spirits—concentrated into a silky frozen dessert. Growing up, eggnog was a special seasonal indulgence for many families. For this recipe we recreate that classic flavor from scratch using milk, cream, and plenty of egg yolks so the texture is luxuriously smooth and custard-like.

The custard base is gently cooked, tempered, and chilled before churning—this ensures a safe, stable custard and a velvet-like mouthfeel. A splash of dark rum and a touch of brandy deepen the flavor and keep the ice cream scoopable when frozen. To add contrast in both texture and spice, the recipe is finished with toasted gingersnap cookie crumbles for a crunchy, gingery topping.

Even in the depths of winter, a bowl of this eggnog ice cream brings the season’s warm spices to every spoonful. It’s a fun and slightly unexpected dessert to serve after holiday dinners, at parties, or just as a cozy treat at home.

Eggnog Ice Cream

Ingredients

• 1 cup whole milk
• 2/3 cup granulated sugar
• 6 egg yolks
• Pinch of salt
• 2 cups heavy cream
• 1 teaspoon ground nutmeg
• 2 tablespoons dark rum
• 1 tablespoon brandy
• 2 1/2 teaspoons vanilla extract
• Gingersnap crumbles (recipe below)

Gingersnap cookie crumbles

• 1 cup crushed gingersnap cookies
• 2 tablespoons butter

Instructions

1. Combine the whole milk, granulated sugar, and a pinch of salt in a medium saucepan. Warm the mixture over medium heat, stirring occasionally, until it reaches a gentle scald—small bubbles should form around the edges but it should not boil.
2. While the milk warms, whisk the egg yolks in a separate bowl until smooth. To temper the yolks and avoid scrambling, gradually add a few tablespoons of the hot milk to the yolks while whisking constantly. Continue adding the hot milk slowly until about half the saucepan amount has been incorporated.
3. Return the tempered egg-milk mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Do not let it boil.
4. Pour the cooked custard through a fine mesh strainer into a large bowl. Stir in the heavy cream, vanilla extract, ground nutmeg, dark rum, and brandy. Mix until fully combined.
5. Cover the bowl and chill the mixture thoroughly in the refrigerator—several hours or overnight will give the best texture and flavor.
6. Once chilled, freeze the custard according to your ice cream maker’s manufacturer instructions. Transfer to a container and freeze until firm if needed.
7. To serve, spoon ice cream into bowls or cones and sprinkle with gingersnap crumbles for a sweet, spicy crunch.

To make the gingersnap cookie crumbles

1. Melt the butter and mix it with the crushed gingersnap cookies until evenly moistened.
2. Spread the mixture on a baking sheet and toast in a 350°F oven for 5–8 minutes, stirring occasionally, until the crumbs are crisp. Allow to cool, then store in an airtight container. Sprinkle over ice cream just before serving to maintain the crunch.

Notes

Adapted from The Perfect Scoop. The combination of nutmeg and warm spirits gives this ice cream its signature eggnog flavor. If you prefer a non-alcoholic version, omit the rum and brandy and add an extra 1/2 teaspoon vanilla for depth of flavor.

Tips for best results

• Temper the eggs carefully to avoid curdling. Add hot milk slowly to the yolks while whisking vigorously.
• Chill the custard completely before churning; cold base churns faster and produces a creamier texture.
• The alcohol helps keep the ice cream scoopable at freezer temperatures, so adjust amounts based on your preference.

Serving and storage

Serve this eggnog ice cream in small bowls or alongside warm fruit pies for a festive contrast of temperatures. Store leftovers in an airtight container in the freezer for up to two weeks; let the ice cream soften a few minutes at room temperature before scooping for easier serving.