Name: Eggnog Ice Cream
Yield: About 1 quart
Ingredients: 3 cups milk; 1¼ cups sugar; 1 cup heavy cream; 12 large egg yolks; 2 tablespoons sherry; 2 tablespoons brandy; ½ tablespoon vanilla extract; 1 teaspoon Myers’s Original Spiced Rum; ¼ teaspoon freshly grated nutmeg; Pinch of salt

Scoops of ice cream in small white bowls assorted flavors including eggnog ice cream.

Photo by Dana Gallagher

Creamy, nutmeg-spiced eggnog is one of my favorite holiday indulgences, and has been since I was a child. It was something my dad was famous for. Every year at Christmas, he would stir together a big batch for the adults, but he was always sure to let me have a little nip. It was delicious!

Now I’ve turned my favorite holiday cheer into a compelling eggnog ice cream. It was easy to do. Since eggnog is essentially an egg custard spiked with brandy, rum, and sherry, all I did was reduce the amount of alcohol (which would prevent the ice cream from freezing) and pour the mixture into my ice-cream maker. I know my dad would approve.

Recipe notes

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