Eggnog Gelato Ice Cream

5 from 11 votes

Your favorite holiday drink just got a makeover with this decadent Eggnog Gelato. It’s sweet, creamy, and has just a hint of spice. You're just 6 ingredients away from holiday heaven: eggs, sugar, milk, cream, nutmeg, and rum/bourbon.

Three scoops of ice cream in a pedestal glass with a stick of cinnamon.

TABLE OF CONTENTS hide

1 Why this Recipe Works

2 Ingredients & Substitutions

3 How to Make this Recipe

4 Eggnog Ice Cream FAQs

5 More Eggnog & Gelato

6 Eggnog Gelato Ice Cream

Why this Recipe Works

Eggnog is a creamy rich drink, so it lends itself really nicely to becoming a rich gelato ice cream! It works because ice cream and eggnog already share a lot of the same ingredients, such as eggs, sugar and cream.

The underlying molasses flavor of the rum or bourbon, as well as the spicy hit of nutmeg combine really beautifully with the dense, creamy taste of the ice cream base. I like to garnish with a stick of cinnamon for extra festive-ness.

Ingredients & Substitutions

To make this recipe you will need 5 egg yolks, sugar, milk, cream, nutmeg, rum/bourbon.

Labeled ingredients for eggnog ice cream including milk, cream, yolks, and nutmeg.

rum & bourbon - I like to use a combination of the two, which also makes it a crowd-pleaser. But if you have a preference for one or the other, you can use it instead of the mix. Also, do not increase the alcohol content in this recipe or the gelato will not properly set.

yolks - this recipe only uses egg yolks. They add a creamy, rich taste, and also contribute to the smoothness of the ice cream. Do not substitute with full eggs or you will not achieve the same texture.

How to Make this Recipe

Whisk the yolks and sugar together until pale yellow. Warm the milk, cream, and nutmeg until it just lightly simmers.

Egg yolks and sugar whisked until pale yellow.

Temper the egg/sugar mixture with the milk/cream mixture. Return to the saucepan and cook until thickened, stirring slowly and constantly. It should get to 170F.

Ice cream base in a pot with a rubber spatula.

Note: You can use a candy thermometer or infrared thermometer to check the temperature. (Amazon links open in a new tab.)

Remove from heat. Stir in the rum/bourbon. Chill in the refrigerator at least 4 hours, and up to overnight.

Note: f you cannot wait the 4 hours to chill the ice cream before churning it, you can chill it quickly over a bowl filled with ice water. Just stir the ice cream to cool the base faster than your refrigerator can.

Note: Do not add more rum/bourbon than advised in the recipe or the ice cream will not solidify properly.

The next day, add your chilled ice cream to your ice cream maker. Churn (stir setting) until it is the thickness of soft serve ice cream, ~20 minutes. You can enjoy it now as soft serve, or continue to final step for ice cream/gelato consistency.

Ice cream churning in an ice cream maker.

Transfer to a container you can freeze, cover with parchment paper (optional), and freeze at least 4 hours.

Eggnog Ice Cream FAQs

What Does Eggnog Ice Cream Taste Like?

It's a custard-like ice cream with a hint of nutmeg and rum (or bourbon). Think frozen, creamy, nutmeg creme brûlée.

Does it have alcohol?

Yes, it usually has bourbon or rum, but you can also leave it out. Do not increase the alcohol in the ice cream base or it will not set or solidify properly.

More Eggnog & Gelato

If you love eggnog, you'll also love my whipped Dalgona-style eggnog with brown sugar bourbon meringue. It's incredible! And be sure to check out all my favorite gelato & ice cream, or just peruse all my dessert recipes here:

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5 from 11 votes