Eggnog Ice Cream

Eggnog is synonymous with the holiday season. Many people enjoy it plain or as it’s happy nog version with cognac or brandy added. While Starbucks probably has the largest variety of eggnog options for the holiday, there are a few great options at local places. One example is eggnog ice cream. I’m not talking about the ice cream in the frozen section of the grocery store, I am talking about the locally made ice cream at one of San Francisco’s best ice cream shops, Mitchell’s. Every season Mitchell’s has delicious options. For the holiday season pumpkin, gingerbread, and eggnog are some of the highlights. Usually members of my family make their way to Mitchell’s in order to grab this delight so this year I decided to try to make it. The eggnog ice cream is a variation of my salted caramel ice cream recipe. I added a bit of happy to it but not enough to get a buzz. Give this a try as is or place it into the blender with a few ounces cognac or brandy in order to make an adult eggnog milkshake. Either way let me know what you think.

Serving size: 1/2 gallon (8 C.)

Active time: 20 minutes

Inactive time: 1 hour

Cooling time: 2 Overnights


1 1/2 quarts of eggnog img_1860

6 egg yolks

1/2 C. granulated sugar

1 t. ground cinnamon

1/2 t. salt

1 T. vanilla

1/4 C. Hennessy cognac


1. In a small bowl crack the eggs, use your hands to gently pick up the egg yolk allowing the white to run through your fingers. Add the yolks, sugar, salt, and cinnamon to a large bowl and whisk to combine.

2. In a medium sized pot heat 2 C. eggnog on med. This should take 3-4 minutes. Be sure to not allow the mixture to boil. Remove the pot from the heat when you see steam coming from the surface of the eggnog.

3. When the eggnog is heated, use a 1/2 C measuring cup, and slowly add the heated eggnog to the egg and sugar mixture. Be sure to whisk continuously as the eggnog is added. Continue adding 1/2 C at a time until all of the eggnog has been added to the eggs and sugar.

4. Add the eggnog, egg, and sugar mixture back to the pot. Add the Hennessy and heat the mixture on medium. Whisk constantly to prevent the eggnog from boiling and the eggs from cooking. The mixture is ready when it begins to simmer around the edges. This will take about 3-4 minutes. (Note: you will be able to see the mixture thicken. It is ready when the mixture coats a spoon).

5. When the mixture is heated again, pour the mixture through a strainer into a clean bowl or tupperware. Add the vanilla and the remaining quart of eggnog. Stir to combine. Cover the ice cream base and place it into the refrigerator overnight.

6. The next day, pour the ice cream base into the ice cream maker and follow the manufacture’s directions. It took an hour to churn. If you don’t have an ice cream maker you can place the tupperware with the ice cream base directly into the freezer until it solidifies.

7. After the ice cream churns, return it to the tupperware, and place into the freezer until it solidifies. It will take a minimum of 4 hours but can take overnight.

8. Scoop the ice cream and enjoy!


Notes and Variations:

  • Brown sugar can be substituted for the granulated sugar.
  • More or less Hennessy or brandy can be added.

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