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.
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.
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.
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.
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.
Transfer to a container you can freeze, cover with parchment paper (optional), and freeze at least 4 hours.
Eggnog Ice Cream FAQs
It's a custard-like ice cream with a hint of nutmeg and rum (or bourbon). Think frozen, creamy, nutmeg creme brûlée.
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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Eggnog Gelato Ice Cream
Equipment
Ingredients
Eggnog Base
- 5 yolks
- ½ cup sugar
- 2 cups milk
- 1 cups cream
- ¾ teaspoon nutmeg
- 3 tablespoon rum/bourbon I use 2 tablespoon rum and 1 tablespoon bourbon.
Instructions
- Whisk the yolks and sugar together until pale yellow.
- Warm the milk, cream, and nutmeg until it just lightly simmers.
- 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 170°F.
- Remove from heat. Stir in the rum/bourbon. Chill in the refrigerator at least 4 hours, and up to overnight.
- 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 consistency.
- Transfer to a container you can freeze, cover with parchment paper if it doesn't have a lid, and freeze at least 4 hours.
Notes
- If 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.
- Do not add more rum/bourbon than advised in the recipe or the ice cream will not solidify.
- You can use a candy thermometer or infrared thermometer to check the temperature. (Amazon links open in a new tab.)
Nutrition
This post was originally published in September of 2020 but was republished with FAQs December of 2020.
This is amazing! I love eggnog and making it into gelato was a brilliant idea! Will be making this one again!
That makes me so happy to hear, Veronika!
Oh what a beautiful and creamy treat! Eggnog ice cream is like a dream..I got an ice cream maker for Christmas and had to make this immediately! So good!
That makes me so happy! Love that this was the inaugural recipe. Enjoy it!
Just 6 ingredients to prepare this delicious treat. So creamy too. Thanks alot for sharing.
I'm glad you liked it, Kushigalu!
This Eggnog Gelato Ice Cream is absolutely decadent! I need to make this again soon without a doubt!
That makes me so happy to hear, Denise!
Oh Yes! This is exactly what I needed for this holiday season. What an amazing depth of flavor and a great choice of dessert for eggnog lovers.
I'm so glad to hear you liked it, Sandhya!
Oh my goodness I absolutely love egg nog!!! And this gelato came out so smooth and creamy!
That makes me so happy to hear, Addison!
This was SO good. What an amazing pairing, like a love child of eggnog and gelato, two of my favorite things! My whole family loved this, thank you!
I'm so glad to hear you liked it, Tracy!
This Eggnog Gelato Ice Cream is perfect! It looks sooo mouthwatering and I can't wait to share with family and friends!
I'm so glad to hear you like it, Dennis!
So tasty! Eggnog ice cream is exactly what I need for the holidays 🙂
I couldn't agree more, Daniela!
Love this recipe. Your Hojicha Ice cream looks great too. Eggnog is basically custard, so great idea to turn it into a creamy cool treat.
Exactly! So glad to hear you liked it, Bernice.