Beer Eggnog Ice Cream
Beer Eggnog Ice Cream
I’m here to change your mind, to flip your vote. I know, I know, eggnog is gross, right? Yeah, I thought so too. Then I realized that it’s not. It’s actually quite amazing, it’s basically boozy, drinkable ice cream. IF you make it right.
Most importantly: back off the nutmeg. Because the difference between a teaspoon of "fresh grated nutmeg," with its big, fluffy, air-filled piles, it’s about one quarter the amount you’d use if you just scoop it out of the McCormick bottle (jar? tin? container? What the heck do you call those things, anyway?)
Tl;DR: if a recipe calls for "fresh grated nutmeg" and you pssshhh all over that because you just want to scoop it out of the pre-ground tub (is that the word?), use 1/4 of what it calls for or you’ll wreck your dish.
Now that we’ve discovered why you didn’t like that one batch of nutmeg juice your aunt used to make, we can all agree that eggnog is amazing. Oh, and so is ice cream, and beer, obviously.
What beer should you use? Great question! I’m so glad you asked, let’s talk about that. Malty. Always a malty beer (back away from the IPA’s). I’ve done this a few times, this beer-ed up nog situation (I know, you’re shocked by this news, I’ll give you a second to recover).
Here are the undisputed reigning champs of beer-nog: Winter Ales (as long as it isn’t one of those winter IPAs), and Barleywines. Both are heavy on the malt, and full of those clove, cinnamon, spice notes that go so well in our boozy ice cream.
Sure, you can use a pre-made version. Or a leftover eggnog from your last nog endeavor. For an ice cream base, it’s completely fine. Want my scratch beer-nog recipe? Here it is: Pub Nog.
Just use a beer you love, a beer with high ABV and tons of malt. You’ll love it.
- 3 cups (730g) prepared eggnog (homemade or store bought)
- 1 cup (240g) heavy cream
- ½ cup (100g) brown sugar
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¾ cup (6oz) winter ale beer or Barleywine
- Stir together all ingredients.
- Churn in ice cream maker according to manufactures specifications until it reaches a soft serve consistency. This can take up to 20 minutes; the ice cream base should more than double in size (of all the ice cream recipes I make, this one takes the longest to reach this stage. Just keep allowing the ice cream to churn until it’s more than doubled in size).
- Place in an airtight container, freeze until set, about 3 hours.