Ingredients
Ice Cream Base
- 2 cups (473ml) heavy whipping cream (1 pint)
- 1/2 cup (118ml) eggnog
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
- 14 oz can sweetened condensed milk
Instructions
- Whip the Cream: In a stand mixer or using a handheld mixer, beat the heavy whipping cream on medium-high speed until stiff peaks form. This step is crucial to create the creamy, airy texture of the ice cream.
- Combine Ingredients: Reduce mixing speed to low and add the eggnog, nutmeg, cinnamon, vanilla extract, and sweetened condensed milk to the whipped cream. Gently beat until all ingredients are thoroughly combined, forming a slightly more liquid mixture.
- Freeze: Pour the ice cream mixture into a suitable container such as a loaf pan or 8-inch cake pan. Cover it tightly with plastic wrap or a lid to prevent ice crystals. Freeze for at least 6 hours, preferably overnight, until solid and scoopable.
Notes
- For best results, use full-fat heavy whipping cream and sweetened condensed milk for richness and creamy texture.
- You can adjust the amount of nutmeg and cinnamon to taste depending on how spiced you want your ice cream.
- If you want a boozy twist, add a tablespoon of rum or bourbon when combining ingredients.
- Store the ice cream covered in the freezer for up to 1 week for optimal flavor and texture.
- Let the ice cream sit at room temperature for 5 minutes before scooping to soften slightly for easier serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
