What’s more indulgent than a glass of rich and creamy eggnog? It’s one of my absolute favorite treats during the holidays. On Christmas Eve, while we’re snuggled up watching Christmas movies, sipping a glass of eggnog spiked with bourbon and sprinkled with freshly grated nutmeg gives me all the cozy feels. And since it’s also the season of pie, what could be better than a no churn recipe for bourbon eggnog ice cream to serve on top of a slice of spiced apple crumb pie or gooey pecan pie?
If you love eggnog, you’ll love this recipe for bourbon eggnog ice cream. It’s quick and easy to make, and ready to eat in a few hours. This rich and creamy ice cream will become a new favorite of your family during the holidays!
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What is Eggnog
Eggnog is a traditional Christmas drink made of milk, cream, sugar and pasteurized raw eggs. Sometimes the eggs are separated, with the whites whipped separately until frothy, then folded into the eggnog. A distinguishing spice in eggnog is nutmeg. Although vanilla, cinnamon and even cloves are often added as well. Eggnog is rich and creamy, usually served chilled with freshly grated nutmeg on top.
Most store bought eggnog is made without alcohol, but many homemade eggnog recipes call for alcohol, such as rum, cognac and bourbon. The alcohol not only flavors the eggnog, but also preserves it. The preservation of the dairy products means the eggnog can be made several weeks, or even months in advance and allowed to age, without fear of the milk, cream and eggs spoiling. This aging process lets the alcohol mellow for a much smoother, less harsh flavor.
Ingredients
The two main ingredients in no churn ice cream are sweetened condensed milk and heavy whipping cream. Of course, everything else you add is what makes it taste so delicious, and how you can create any flavor you can dream up.
Unlike egg yolk based frozen custards, which needed to be cooked, chilled and churned in an ice cream maker, no churn ice cream recipes don’t contain egg yolks. Without egg yolks, they tend to be lighter and fluffier in texture. But the addition of the eggnog in this bourbon eggnog ice cream adds such great texture and richness, that it’s very close in texture to a churned frozen custard.
- Sweetened Condensed Milk. Since sweetened condensed milk contains sugar, no other added sugar is needed in no churn ice cream recipes.
- Eggnog. Use a good-quality eggnog that tastes great. I’ve been ordering eggnog from our local dairy along with our weekly milk delivery, and it’s delicious.
- Vanilla Extract. Either vanilla extract or vanilla bean paste can be used to enhance the flavor of the eggnog.
- Bourbon. The bourbon adds flavor, of course, but it also lowers the freezing point of the ice cream, making for a smoother, creamier texture.
- Nutmeg + Cinnamon. Freshly grated nutmeg and cinnamon enhance the flavor of the eggnog, and make this ice cream taste like Christmas.
- Heavy Whipping Cream. Whipped cream adds richness, and the high fat content makes for a smoother, creamier ice cream.
Instructions
- In a bowl, whisk together the sweetened condensed milk, eggnog, vanilla, bourbon, nutmeg and cinnamon until smooth.
- Separately, whip the heavy whipping cream with an electric mixer until soft peaks that hold their shape form.
- Add the whipped cream to the eggnog mixture and whisk until smooth.
- Pour the ice cream into a lidded ice cream container, and freeze until firm enough to scoop, about 6-8 hours.
- For serving, this ice cream looks beautiful sprinkled with flecks of freshly grated nutmeg.
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Eggnog Bourbon No Churn Ice Cream
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 cup eggnog
- 2 tsp vanilla extract
- 2 tbsp good-quality bourbon
- ½ tsp freshly grated nutmeg
- ¼ tsp cinnamon
- 1 cup heavy whipping cream, cold
Instructions
- In a bowl, whisk together the sweetened condensed milk, eggnog, vanilla, bourbon, nutmeg and cinnamon until smooth.
- Separately, whip the cream with an electric mixer until soft peaks that hold their shape form.
- Add the whipped cream to the eggnog mixture and whisk until smooth.
- Pour the ice cream into a lidded ice cream container, and freeze until firm enough to scoop, about 6-8 hours.
- Yields about 1 1/4 quarts.
Notes
- Be sure to choose good quality eggnog, bourbon and vanilla extract, since your ice cream will only taste as good as your ingredients.
- The freshly grated nutmeg has a wonderful flavor, but you can certainly use pre-grated nutmeg. The nutmeg enhances the flavor of the eggnog. I like to sprinkle a little on top of the ice cream, too.
Complete winner!!!!!!!!!!We absolutely loved it, so elegant and perfect on a piece of apple crumble pie. ❤️🎄thank you!
I’m so glad, Patti!