Eggnog Cinnamon Ice Cream is a rich, creamy homemade ice cream that tastes like classic eggnog in scoopable form. It has that warm cinnamon and nutmeg flavor I want in December, and it’s built on a real custard base so it eats like the good ice cream from an old-school shop.

The texture is smooth and dense in the best way, with a clean dairy flavor underneath the spices. I like adding a little bourbon because it makes the flavor taste more grown-up and keeps the ice cream a bit softer, but it’s still great without it.

This is one I make when I want a holiday dessert that isn’t cookies or pie. It’s especially good after a heavier dinner, and I love it with gingersnaps on the side.

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Why You’ll Love This Recipe

Holiday worthy: It has that real eggnog flavor with cinnamon and nutmeg, and it fits right in with Christmas desserts.

True custard base: Using egg yolks gives you a richer, smoother ice cream that doesn’t taste thin or icy.

Make-ahead friendly: You can chill the base overnight and churn it the next day when you actually have time.

Not fussy: Strain the custard, chill it well, and the rest is just letting the ice cream maker do its thing.

Easy to customize: Keep it classic, add bourbon, or fold in gingersnaps or toasted pecans for a little crunch.

Key Ingredients

Custard Base

Eggnog: I use regular store-bought eggnog here. Full-fat eggnog gives you the best texture and that classic flavor.
Heavy cream: Don’t swap this for half-and-half if you can help it. The cream is what makes the churned ice cream feel plush instead of icy.
Whole milk: This keeps the base from getting too heavy. I stick with whole milk for the creamiest scoop.
Granulated sugar: Plain white sugar is all you need. It sweetens and also helps the ice cream stay softer once it’s frozen.
Egg yolks: This is the custard part, and it’s worth it. The yolks give you that rich, old-fashioned ice cream texture.
Fine salt: Don’t skip it. It keeps the sweetness in check and makes the spices taste sharper.

Flavor

Ground cinnamon: Warm and cozy, and it reads “eggnog” right away. If you like a stronger cinnamon note, you can bump it up a little.
Ground nutmeg: Nutmeg is the signature eggnog spice for me. Fresh-grated is great, but the ground kind is totally fine.
Vanilla extract: I like real vanilla extract here, not imitation. It rounds out the dairy flavor and makes the custard taste more finished.
Bourbon (optional): Adds a gentle boozy warmth and keeps the ice cream a bit softer in the freezer. If you want firmer scoops, use less or leave it out.

Recipe Instructions

Whisk the yolks: Whisk the egg yolks with the sugar and salt until the mixture looks a little thicker and lighter in color.
Heat the dairy: Add the eggnog, heavy cream, and milk to a saucepan. Heat over medium heat until it’s steaming and you see small bubbles around the edges.
Temper the eggs: Slowly whisk about 1 cup of the hot eggnog mixture into the yolks to warm them up, whisking the whole time so they don’t scramble.
Cook the custard: Pour the tempered yolk mixture back into the saucepan. Cook, stirring constantly, until the custard coats the back of a spoon and reaches 170°F to 175°F.
Strain and flavor: Strain the custard into a clean bowl, then stir in the cinnamon, nutmeg, vanilla, and bourbon (if using).
Chill the base: Let the custard cool to room temperature, then cover and refrigerate until very cold, at least 4 hours or overnight.
Churn: Churn in an ice cream maker until thick and soft-serve-like, about 20 to 25 minutes.
Freeze: Transfer to a freezer-safe container, press parchment paper directly on the surface, and freeze until firm, at least 4 hours.
Scoop and serve: Let it sit on the counter for a few minutes if it’s very firm, then scoop and serve.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Chill the base really well. The colder your custard is, the faster it churns and the smoother it turns out. If you can do an overnight chill, I think it’s worth it.

Use a thermometer if you have one. Pulling the custard at 170°F to 175°F keeps it thick enough to churn well without pushing it into scrambled-egg territory.

Strain it, even if it looks fine. It’s quick, and it catches any little bits of cooked egg or spice clumps so the finished ice cream is smooth.

Dial the cinnamon to your taste. If you want more cinnamon, add a little extra, or steep a cinnamon stick in the warm dairy and remove it before cooking the custard.

Go easy on the alcohol if you want firm scoops. Bourbon keeps ice cream softer in the freezer, which is nice, but too much can make it slow to set.

Add mix-ins at the end. If you’re doing crushed gingersnaps or toasted pecans, fold them in during the last couple minutes of churning so they stay crisp.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Gingersnaps: A couple crisp gingersnaps on the side (or crumbled over the top) are really good with the eggnog spices. It turns it into a simple plated dessert with zero effort.
Toasted pecans: Sprinkle chopped toasted pecans over each scoop for crunch. I like a tiny pinch of salt on the nuts too.
Warm desserts: Serve a scoop with apple crisp, bread pudding, or a slice of pumpkin bread. The cold ice cream and warm spices work well together.
Sauce: A drizzle of caramel sauce or even maple syrup is nice here. Keep it light so it doesn’t cover up the eggnog flavor.
Hot drinks: This is great with coffee, a latte, or hot chocolate. I usually do coffee if I’m serving it after dinner.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store the ice cream in an airtight, freezer-safe container, with parchment pressed directly on the surface if you can. That helps keep little ice crystals from forming on top.

You can make the custard base ahead and keep it in the fridge until you’re ready to churn. I often make the base the day before so churning is fast and easy.

If the ice cream freezes very firm, just let it sit at room temperature for 5 to 10 minutes before scooping. The bourbon version usually softens a little quicker than the non-alcohol version.

For longer keeping, freeze the ice cream tightly covered so it doesn’t pick up freezer smells. Homemade ice cream is best within a couple of weeks, but it’s still fine after that.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Can I make this without an ice cream maker?

You can, but the texture won’t be quite as smooth. Pour the chilled base into a shallow pan, freeze, and stir vigorously every 30 to 45 minutes until it’s thick and mostly frozen, then let it firm up.

Do I have to use bourbon?

No. You can leave it out completely, and the ice cream will freeze a bit firmer. If you still want that flavor, I sometimes add a tiny splash of bourbon at serving time instead.

Why did my custard get grainy or curdle?

That usually happens when the heat is too high or the custard cooks a little too long. Keep the heat at medium, stir constantly, and aim for 170°F to 175°F. If it’s slightly grainy, straining helps, but a fully curdled base is hard to fix.

Can I use a different kind of eggnog?

Yes. Dairy-based eggnog works best, and full-fat will churn up creamier than a light version. If your eggnog is already very sweet, the finished ice cream will taste sweeter too, so keep that in mind.

How can I make it more cinnamon-forward?

Add another small pinch of cinnamon, or steep a cinnamon stick in the warm dairy before you temper the eggs, then remove it. I prefer steeping because it gives you more cinnamon flavor without making the base taste dusty.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Eggnog Cinnamon Ice Cream

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Prep Time: 15

Cook Time: 15

Total Time: 30

Serving Size: 8

Rich homemade eggnog ice cream with warm cinnamon and nutmeg in a classic custard base