Eggnog Gelato Recipe - Making Life Delicious (2024)

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Eggnog Gelato Recipe - Making Life Delicious (1)

One of our holiday traditions was dashed this year when we couldn’t find Turkey Hill Eggnog Ice Cream. We always buy eggnog ice cream in December and Michael was quite dejected when I came home without the prize, so I set out to help him recover from his eggnog ice cream funk. I promised him an eggnog gelato and set off to create a recipe.

If you think about it, eggnog ice cream/gelato is truly French vanilla at heart, which is a custard much like real eggnog. I used the French vanilla gelato recipe in Making Artisan Gelato by Torrance Kopfer as a starting point and then played around a bit, adding more egg yolks, Myers Dark Rum, and nutmeg. Alcohol in ice cream or gelato affects the freezing temperature and has a tendency to keep the frozen product soft and sometimes a little loose, but adding a little cornstarch or arrowroot to the mixture helps the texture. We also pre-freeze the mixture, letting it rest about 30 minutes or so in the freezer before churning, which reduces the churning time. Less churning time means less air is whipped in, and that means the final texture is more like rich gelato.

Michael and I sampled the custard before chilling it and again after churning. We slurped eggnog gelato off the dasher and out of the bowl, not wanting to waste a single drop. Then after a 24-hour freeze time, we scooped some of the gelato into a bowl for a quick photo before resuming the slurping. The flavor of the dark rum comes through very well, but if rum isn’t your favorite and you prefer just a hint of rum in your eggnog, you can reduce the amount.

As with all gelatos, allow it to soften slightly before serving, and don’t forget to give it a dash of fresh grated nutmeg on top, just like a glass of good warm eggnog.

📖 Recipe

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Eggnog Gelato

Inspired by the French vanilla gelato recipe in Making Artisan Gelato by Torrance Kopfer.

Prep Time1 hour hr

Cook Time45 minutes mins

Chilling & Resting Time9 hours hrs

Total Time10 hours hrs 45 minutes mins

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: eggnog, gelato, ice cream

Servings: 8

Calories: 277kcal

Equipment

Ingredients

  • 1 vanilla bean (cut in half and split down the middle)
  • 2 cups whole milk
  • ¾ cup granulated sugar
  • 2 teaspoons arrowroot or cornstarch
  • 7 large egg yolks
  • 1 cup heavy cream
  • 2 tablespoons Myers Dark Rum
  • ¼ teaspoon freshly grated nutmeg + extra for sprinkling

US Customary - Metric

Preparation

  • Attach the thermometer to the saucepan. Scrape the seeds out of the split vanilla bean, then put the bean and its seeds in the bottom of the saucepan. Add the milk and ½ cup (100 g) of the sugar. Cook over medium heat, stirring occasionally, until the thermometer registers 170° F/77° C. Remove from heat, cover, and allow to steep for 30 minutes.

  • Remove the vanilla bean pod and return the pot to the burner. Warm over medium heat, stirring occasionally to prevent scorching, until the thermometer registers 170° F/77° C.

  • In a 3-quart bowl, whisk the cornstarch with the remaining ¼ cup (50 g) sugar, then whisk in all the egg yolks until the mixture is foamy and slightly thickened.

  • Temper the egg yolks by gradually adding about half of the hot milk mixture, just one ladle at a time, whisking continuously. Whisk the tempered egg mixture into the saucepan and return to the burner. Cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula until the thermometer registers 185° F/85° C. Do not allow the mixture to boil. Remove from heat and insert the immersion blender into the hot liquid. Blend (aka emulsify) until smooth. (Note: You can also use a whisk and vigorously whip the mixture, or use a blender.)

  • Make an ice bath in the large bowl and set the other 3-quart bowl on top. Add the heavy cream, rum, and nutmeg to the bowl and stir. Place a fine-mesh strainer on the rim of the bowl and carefully pour the custard through the strainer. You may need to stir it around and press through. Whisk the mixture together, and stir the custard about every 5 minutes until the mixture is cooled, about 30 minutes. Remove the bowl from the ice bath, dry the bottom, and cover with plastic wrap. Chill in the refrigerator for at least 8 hours or overnight.

  • About 30 minutes before churning, set the bowl in the freezer to get the mixture as cold as possible without starting to freeze. Pour the mixture into your ice cream maker and follow the manufacturer’s directions for processing.

  • Store the gelato in a plastic container. Press a layer of plastic wrap against the gelato and seal the lid on top. Freeze until fully hardened. Serve with a sprinkle of fresh nutmeg on top.

Nutrition

Calories: 277kcal | Carbohydrates: 24g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 218mg | Sodium: 45mg | Potassium: 120mg | Fiber: 1g | Sugar: 22g | Vitamin A: 763IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg

Tried this recipe?Share in the comments!

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Reader Interactions

Comments

    Thanks for visiting! Let me know what you think!

  1. Marc @ NoRecipes says

    What a brilliant idea! Also like that you used arrowroot instead of cornstarch, I like the texture better.

    Reply

  2. Jenn AKA The Leftover Queen says

    This is totally awesome Andrea! I love it! Eggnog is one of my most favorite things in the world!

    Reply

  3. Judy says

    Yummmmm! I can only imagine how incredibly delicious this was!!! May need to make before the week is through!

    Reply

  4. Stephanie - Wasabimon says

    Ok, that settles it. I'm coming to your house for Christmas. What time should I be there? 😉

    Reply

  5. peabody says

    That looks awesome.
    I love the sprinkle of fresh nutmeg on top as well!

    Reply

  6. meeta says

    loving this! egg nog and gelato/ice-cream go together - andrea this is brilliant!

    Reply

  7. Kimi @ The Nourishing Gourmet says

    This looks delish!

    Reply

  8. T.W. Barritt at Culinary Types says

    Wow!!! This is a MERRY dessert! What a great idea - you can really customize ice cream so many different ways.

    Reply

  9. Jan says

    Can I substitute the sugar in the Applesauce Cake with Brown Sugar Splenda?

    Reply

    • Andrea says

      Hi Jan. I don't use Splenda, so I can't be certain.

      Reply

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Eggnog Gelato Recipe - Making Life Delicious (2024)

FAQs

What can I add to eggnog to make it taste better? ›

Eggnog Bar
  1. Eggnog.
  2. Spirits: rum, bourbon, whiskey, and/or brandy.
  3. Whipped cream.
  4. Syrup: caramel and/or chocolate.
  5. Spices: nutmeg, cinnamon (sticks and ground), and/or pumpkin spice.
  6. Crushed gingersnap cookies or red-hot candies, or cinnamon sugar for rimming glasses (optional)
Dec 6, 2023

What alcohol goes in eggnog with alcohol? ›

Eggnog is typically made with rum, brandy or bourbon, and Brown likes to start with a combination of dark rum and cognac. But there's no need to go premium; he recommends using an affordable, high-proof VS cognac. The higher alcohol level will cut through the sweetness of the rest of the ingredients.

How can I improve my egg nog? ›

Drizzle a little chocolate sauce into the shaker with the eggnog for a chocolate eggnog. Add a splash of vanilla or almond extract, or turn your eggnog into an iced eggnog latte by pouring a shot of espresso into the shaker. Either way, you'll feel the spirit of the holidays!

How do you thicken eggnog? ›

For extra thickness, whip up 1 cup of heavy cream and fold into the eggnog before serving. Even richer eggnog: Feel free to play with the proportions of whole milk to cream, keeping 3 cups total dairy. Heavy cream will make your eggnog thicker and creamier.

What liquid is best to mix with eggnog? ›

While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.

What is the main flavor in eggnog? ›

Traditional eggnog is lighter in texture, with prominent flavors of eggs, milk, cream, sugar, and a blend of spices like nutmeg, cinnamon, and sometimes rum or bourbon.

What is the best rum to put in eggnog? ›

10 Best Rums To Mix With Eggnog
  • Denizen Vatted Dark Rum. ...
  • Lemon Hart & Son Original 1804 Rum. ...
  • Plantation O.F.T.D. ...
  • Lemon Hart & Son Blackpool Spiced Rum. ...
  • Mount Gay Eclipse. ...
  • El Dorado 8 Year Old Rum. El Dorado. ...
  • Appleton Estate Signature. blaskor/Shutterstock. ...
  • Myers's Rum Original Dark. Ade Ayu/Shutterstock.
Feb 27, 2023

What do you call eggnog with alcohol? ›

"Tom and Jerry is a form of hot eggnog [cocktail] that was once popular." The Tom and Jerry was invented by British journalist Pierce Egan in the 1820s, using brandy and rum added to eggnog and served hot, usually in a mug or a bowl. It is a traditional Christmastime cocktail in the United States.

What rum is good in egg nog? ›

If you'd like to add rum to your mugful, opt for a golden or dark rum. These kinds of rum have more depth of flavor than white rum. You can also add spiced rum if you want to add a kick to your drink, but know that spiced rum may overwhelm the flavor of your homemade eggnog.

How to jazz up eggnog? ›

Bonus Additions for Store-Bought Eggnog
  1. nutmeg.
  2. cloves.
  3. cinnamon.
  4. pumpkin pie spice.
  5. apple pie spice.
  6. pure vanilla extract.
  7. almond extract.
  8. coffee.
Apr 3, 2022

What makes eggnog unhealthy? ›

Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.

What are the effects of too much eggnog? ›

“That's because all of these can compound into a difficult-to-digest situation, requiring digestive enzymes like lactase, sucrase and alcohol dehydrogenase to kick into high gear all at the same time. This could lead to gas, diarrhea, cramping or abdominal pain within 30 minutes to a few hours after drinking.”

Why is my eggnog gritty? ›

It's important to constantly stir the custard to keep the proteins in motion as they rise in temperature between 140-170ºF (60-77ºC) and begin to coagulate. This gentle coagulation will thicken the sauce, but if it isn't kept in motion the protein can take on a grainy texture, so keep stirring!

Why are there chunks in my eggnog? ›

Beating eggs and sugar together

If you mix sugar into the yolks without whipping them first, you risk creating a chunky and unappealing texture in your eggnog. The key is to first thoroughly whip the egg yolks until they are smooth and well-aerated.

Why is my eggnog curdling? ›

What if my eggnog gets curdled. There is a high possibility it can get curdled slightly at 2 stages, one is when you are cooking the egg yolk and the milk mixture on the stove. And the other stage is when adding alcohol into the mix. If this happens don't worry, just blend it in a blender until smooth.

What flavors go well with eggnog? ›

Additional ingredients to liven up your eggnog
  • Cordials: Ginger liqueur, peppermint schnapps, white chocolate liqueur.
  • Spices: More nutmeg, cloves, allspice, cinnamon, vanilla extract.
  • Other goodies: Coffee (highly recommended), light brown sugar, chocolate syrup, maple syrup.
Dec 8, 2023

What can I do with store bought eggnog? ›

  1. Eggnog pancakes are often very thick and rich tasting. ...
  2. Eggnog Pancakes - Cooking Classy.
  3. Eggnog cake recipes:
  4. Eggnog cheesecake recipes:
  5. Eggnog Cheesecake - Life Love and Sugar.
  6. Eggnog cookie recipes (these are holiday nutmeg/cinnamon flavored):
  7. Eggnog Cookies Recipe - Genius Kitchen.
Nov 25, 2018

How do you add liquor to store bought eggnog? ›

The golden ratio for this little holiday cheer is 1 to 5. Just to be clear, that's 1 part booze to 5 parts eggnog (definitely not the other way around). And once you've mixed it all up, ensure you serve it with flair. Top each glass with a dash of freshly grated nutmeg and maybe a cinnamon stick for added flavour.

What is the best way to drink eggnog? ›

Serve your eggnog chilled and plain for a classic treat.

All you have to do is pour chilled eggnog into a glass. It pairs nicely with sweets, especially baked goods make with milk or cream. Try your eggnog with warm pastries, cookies, or even ice cream.

References

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