Eggnog Ice Cream

4 servings servings Prep: 15 m Cook: PT0M Total: 24 h 15 m Intermediate
Eggnog arrived in Louisiana through both French and Spanish colonial influences, becoming a cherished holiday tradition. This ice cream version captures all the rich, spiced flavors of traditional eggnog with nutmeg, cinnamon, rum extract, and optional egg yolk for authentic custard richness. Perfect for Christmas and New Year celebrations!

Ingredients

  • 1 3/4 cups vanilla protein shake or whole milk
  • 1/4 tsp xanthan gum
  • 1 tbsp real sugar + 2 tbsp monk fruit
  • 1 egg yolk (optional but traditional)
  • 1/2 tsp vanilla extract
  • 1 tsp rum extract
  • 1/2 tsp nutmeg
  • 1/4 tsp cinnamon
  • Pinch of cloves

Step-by-Step Instructions

  1. Mix sweetener blend, xanthan gum, nutmeg, cinnamon, and cloves in a pint container.
  2. Blend the vanilla protein shake (or whole milk) with vanilla extract and rum extract until smooth.
  3. If using egg yolk, whisk it well with a small amount of the base before adding to prevent clumping, then combine with the rest of the mixture.
  4. Pour into container and freeze for 24 hours minimum until completely solid.
  5. Process in ice cream maker on LITE ICE CREAM setting. If needed, add 1-2 tbsp liquid and re-spin for creamier texture.

Common Problems and Solutions

Q: Why is my ice cream icy instead of creamy?

A: Make sure you freeze the base for the full 24 hours until completely solid. The xanthan gum helps with texture, but insufficient freezing time will result in ice crystals. If it's still icy after processing, add 1-2 tbsp of liquid and re-spin.

Q: Can I skip the egg yolk?

A: Yes! The egg yolk adds traditional eggnog richness and custard texture, but the ice cream will still work without it. It'll be slightly less creamy but still delicious.

Q: Do I have to use an ice cream maker?

A: This recipe is designed for an ice cream maker with a LITE ICE CREAM setting. Without one, you can freeze the mixture in a shallow pan and stir every 30 minutes for 3-4 hours to break up ice crystals, though the texture won't be quite as smooth.

Tips and Techniques

Fresh grated nutmeg makes all the difference! And if you’re nervous about raw egg, pasteurized eggs work just fine.

Ingredient Substitutions

  • vanilla protein shake: whole milk or half-and-half
  • monk fruit sweetener: additional real sugar
  • rum extract: bourbon extract or 1-2 tbsp actual rum
  • egg yolk: 1 tbsp cornstarch mixed with 2 tbsp milk

Equipment Needed

  • Ice cream maker with LITE ICE CREAM setting
  • Pint container for freezing
  • Whisk or blender
  • Measuring spoons

Historical Context

Eggnog arrived in Louisiana through both French and Spanish colonial influences, becoming a cherished holiday tradition. Local variations often included bourbon or rum, reflecting the region’s connection to Caribbean trade routes and sugar plantations. Louisiana families traditionally served eggnog during Christmas and New Year celebrations, often made with farm-fresh eggs and local dairy.