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Two scoops of eggnog ice cream in anthropologie pink, green and white bowl, dusted with grated nutmeg, two antique spoons crossed on cream coloured tea towel, partial whole nutmegs scattered, metal pan in background
4.8 from 10 votes

Eggnog Ice Cream {5 Minute Method}

Author Rebecca Lindamood


  • 2 cups Eggnog
  • 1 cup half and half
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla
  • 1/2 teaspoon freshly grated nutmeg


  • Combine all ingredients in a bowl or pitcher and whisk until the sugar is dissolved. Freeze in ice cream maker according to manufacturer's instructions. You can eat immediately like soft serve or pack into a bread pan or other container with a nice lid. Lay a piece of plastic wrap directly on the surface of the ice cream to prevent freezer burn and put into the freezer for at least 4 hours to firm up.