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.
Keyword bourbon, Eggnog, Ice Cream, No Churn Ice Cream