Eggnog Ice Cream

Eggnog comes only once a year in my household, and probably for many reasons, mainly the calories! For this past Christmas, I purchased a quart of eggnog, with the intent of pouring a couple of glasses, doused with a bit of dark rum, for the ladies. I knew that I would have plenty of eggnog left over, and I had the perfect dessert idea for my post Christmas feast. Eggnog ice cream.

Eggnog Ice Cream Recipe

I was so grateful to have received an ice cream maker as a gift from my wife this past summer. Trust me, I have made about a half dozen varieties of ice cream, of which, have yielded nothing but fantastic results. So what could go wrong with making eggnog ice cream right? This simple recipe is a perfect use of eggnog, letting none of it go to waste.


  • 1 cup of whole milk, cold
  • 3/4 cup of white sugar
  • 2 cups of eggnog, cold
  • 1/2 cup of dark rum, optional
  • 1 tbsp unsalted butter, optional

Freeze the bowl, it is very important that it is completely frozen. Begin by adding the milk and sugar to a mixing bowl, and do just that, mix with a whisk until all of the sugar dissolves. Add in the eggnog, and mix.  Assemble your ice cream maker, and turn it on, adding in your mixture.

Let the mixer spin for at least 30 minutes, just until it starts to come together. Remove the items from the ice cream bowl, and place in the freezer, covered until you are ready to serve.

When you are ready to serve, either scoop and serve, or drizzle some of the rum syrup over the top, making it even more special for the adults. To make the syrup, add the rum and butter to a sauce pan, and let it simmer for about 10 minutes. Simply drizzle over the eggnog ice cream.

If you love eggnog, you are going to love this ice cream. Enjoy, and Happy New Year!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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