Homemade Eggnog Ice Cream-The Little Shop of Olive Oils

Homemade Eggnog Ice Cream


For the Eggnog Base:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 4 large egg yolks
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1-2 tablespoons Vermont Maple Dark Balsamic Vinegar (adjust to taste)


  • In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium-low heat until it begins to steam. Do not let it boil.
  • In a separate bowl, whisk together the granulated sugar, egg yolks, ground nutmeg, ground cinnamon, and salt until the mixture is pale and slightly thickened.
  • Gradually pour a small amount of the hot cream mixture into the egg yolk mixture while whisking constantly. This process is called tempering and prevents the eggs from curdling.
  • Gradually add more of the hot cream mixture while whisking until the egg mixture is warm.
  • Pour the egg and cream mixture back into the saucepan with the remaining hot cream mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon. This should take about 5-7 minutes.
  • Remove from heat and while the mixture is still warm, stir in 1-2 tablespoons of balsamic vinegar, adjusting to your taste preference. The balsamic adds a nice contrast and depth to the sweetness of the eggnog.
  • Pour the eggnog base into a clean bowl and cover it with plastic wrap, pressing the wrap directly against the surface of the mixture to prevent a skin from forming.
  • Refrigerate the mixture for at least 4 hours or until it's thoroughly chilled.
  • Pour the chilled eggnog mixture into an ice cream maker and churn according to the manufacturer's instructions.
  • Once churned to a soft-serve consistency, transfer the ice cream to an airtight container and freeze it for an additional 2-4 hours, or until it's firm.
  • Serve & enjoy! 
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