Eggnog Ice Cream

A question I often get asked by people who know about my sweet hobby is whether my apartment constantly smells like delicious baked goods. Luckily it doesn’t, or else I don’t think I’d be able to stop eating. Instead, my apartment tends to smell like Thymes Frasier Fir candles, a guilty pleasure I’ve been indulging in for years since I first discovered the comforting smell during a trip to North Carolina in college.

Smell memories have a funny way of popping up when I least expect them. Some, like popcorn, L’Occitane’s Verbena and Tanzanian curry evoke happy memories. Others, not so much.

When I was a child I spilled what seemed like an entire carton of eggnog and could never look at it the same. As the thick liquid spread across our kitchen table and I struggled to clean it up before it dripped onto our wicker chairs, I breathed enough eggnog smell to turn me off the stuff for years. I couldn’t go near it for nearly 10 years without being reminded of that fateful day and gagging a little bit.

Luckily for me I outgrew the memory and was finally able to try eggnog last year. Not only did I try it, I discovered that I actually kind of liked it!

Moreover, eggnog was one of the first ice cream flavors I tested when I got my ice cream machine for Christmas last year. It felt only right that as I neared my one year anniversary with my trusty little ice cream machine that I would revisit this holiday classic.


  • 2 Cups heavy cream
  • 1 Cup eggnog
  • 2 Egg yolks + 1 full egg
  • ¾ Cups granulated sugar
  • 2 Teaspoons nutmeg


  • Heat cream and eggnog in a saucepan over medium heat until simmering
  • In a large bowl, whisk together eggs and sugar
  • Once cream and eggnog is simmering, temper into egg and sugar
  • Mix in nutmeg
  • Refrigerate until completely cool (8 hours or overnight)
  • Once cool, churn in ice cream machine according to manufacturer’s instructions