Eggnog Bourbon No Churn Ice Cream
This rich and creamy eggnog ice cream is easy to make, and doesn't even require an ice cream maker! An indulgent treat for the holidays.
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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 ground cinnamon
- 1 ½ cups 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.
- If you choose to leave out the bourbon/alcohol, you run the risk of an icy texture in your ice cream. The alcohol helps to lower the freezing point of the ice cream, promoting a creamy, smooth texture. Without alcohol, I'd highly recommend churning the ice cream in an ice cream maker (if you have one), to help break down those icy crystals that can form as the mixture freezes.
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