Boozy Eggnog Ice Cream

inspired by Jeni’s Splendid Ice Creams


2 cups eggnog (not low-fat)
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons cream cheese, softened
1 pinch fine sea salt
1 ¼ cups heavy cream
½ cup granulated sugar
2 tablespoons light corn syrup
¼ cup dark rum


1. Whisk 2 tablespoons of the eggnog with cornstarch in a small ramekin and set aside.  In a separate bowl whisk the cream cheese and salt until smooth. Finally, fill a third bowl with ice and set aside.

2. Pour the remaining eggnog into a large saucepan and add the cream, sugar, and corn syrup. Whisk continuously and bring to a boil over medium heat. Allow to boil for four minutes. Remove the mixture from the heat and whisk in the cornstarch slurry, then place the pan back on the burner. Boil for one more minute, stirring the whole time until the mixture thickens and coats the back of a spoon. Remove from heat.

3. Slowly pour the warm mixture into the bowl with the cream cheese and whisk until completely smooth. Then stir in the dark rum. Pour the mixture into a large ziploc bag and submerge the sealed bag in the bowl of ice to chill for at least 30 minutes.

4. Pour the mixture into the ice cream mixer and churn according to manufacturers directions. Press the ice cream into a container and freeze.


Naptime Notes

Naptime Recipe Serving ideas

This ice cream is definitely only for the adults. It would be great served with pie or cake!


Naptime Stopwatch

20 minutes prep time, 20 minutes churn time


Naptime Reviews

This sample batch was a huge hit with my husband. It has a firm boozy kick so be prepared!


More Naptime Recipes

Printed from: