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Alton Brown's Eggnog Ice Cream

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Alton Brown's Eggnog Ice Cream
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Makes: 1 servings adjust



  • 4 Egg Yolks
  • 13 cup Sugar

Step 1

In the bowl of a stand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Set aside.


  • 1 pint Whole Milk
  • 1 cup Heavy Cream
  • 1 teaspoon Grated Nutmeg

Step 2

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally.

Step 3

Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F.


  • 3 ounces Bourbon

Step 4

Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator. Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees F, approximately 4 to 6 hours.

Step 5

Once chilled, process in an ice cream maker according to the manufacturer's instructions. Serve as is for soft-serve, or place in an airtight container and put in the freezer for 2 to 4 hours for traditional ice cream.
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