Eggnog Ice Cream: A Festive Indulgence

The eggnog’s sojourn commences in the winter season, as it makes its way to the stores. But nothing beats the rich, fresh homemade kind, really. Made with easily available ingredients such as eggs, milk and sugar, it is a Christmas and holiday tradition. There are several speculations regarding the etymology of its name. “Nog” – an ambiguous dialect was used to detail strong beers. Also, since the beverage was mostly served in a wooden cup (known as a nog) with egg, it was described as eggnog.

Eggnog’s roots can be traced to the “posset” – a medieval British era beverage made with milk, sugar, and eggs. In the British era, milk, spices, and eggs were expensive ingredients. Thus, eggnog was considered as a privileged drink of the elite, who toasted to their good health and prosperity with it.

However, as the drink made its way to the American colonies, it became more of a common beverage with the abundance of milk, eggs, and the use of rum or whisky that preserved it for days. It is said that George Washington, the first president of the United States admired the eggnog enough to build his own recipe, dousing it with rum, rye whiskey and sherry. This lent it a reputation of being a drink that only a few bravehearts would dare try.

Eggnog with its creaminess and bold flavour makes for a smooth, delicious ice cream. We all love ice cream and can’t have enough of it ever. Though brandy is believed to be the traditional liquor used in eggnog, other base spirits also complement it well, such as whisky. A good spicy bourbon makes a nice whiskey-based eggnog ice cream. Its flavour pairs well with the hints of sweet and spice. We recommend you try this recipe for the holidays to taste for yourself.


  • 90 ml bourbon
  • 2 cups whole milk
  • 4 egg yolks
  • ½ cup sugar
  • 1 cup heavy cream
  • 1 teaspoon freshly grated nutmeg
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt

The Process

Whip the sugar with the egg yolks in a blender, until the sugar is entirely dissolved. Keep it aside.

Combine the heavy cream, milk and nutmeg over high-heat in a saucepan. Bring it to a boil with an occasional stir. Place it off the heat.

Gradually pour this hot blend in to the egg and sugar mix. Return it all to the pan and cook until the mix reaches 71°C. Once done, place it off the heat to add the bourbon, salt, and the vanilla extract to it. Transfer the blend to a bowl and refrigerate it until chilled, for about 5 – 6 hours.

Pour it into an ice cream maker once the mix is chilled. Serve it soft or freeze it further for 3 – 4 hours and make this traditional recipe in to a holiday favourite.