Welcome to December! Hope everyone had a wonderful Thanksgiving; I certainly enjoyed my four days of freedom. Lots of baking and craft projects, running and hiking, and maybe a couple of chores off the never-ending list.

I decided to start off the month with a delightfully seasonal item: eggnog ice cream. I actually “invented” this recipe last year but never got a chance to post it, so I’m sharing it with you now. It tastes exactly as you’d expect, like extra thick and creamy eggnog. Even by ice cream recipe standards it’s a super easy one with a super delicious outcome.

Smooth texture and the eggnog flavor we all know and love (I’m assuming, otherwise you’d probably have stopped reading by now) join together in a slightly non-traditional dessert for the cold months. Personally I eat ice cream all year round, so if you’re like me this is a fantastic option to get your eggnog fix.

If you’re a fan of alcoholic eggnog (I’m not, but to each their own) this recipe can easily incorporate that preference by adding a little White Christmas liqueur (or whatever you like) to the mix. Top with freshly grated nutmeg (or a sprinkle of the ground stuff) for a little extra flair.

Eggnog Ice Cream
Makes about 1.5 quarts

Ingredients

2 cups full-fat eggnog (it’s the holidays, live it up!)
1 cup heavy cream
1/2 cup sugar
1/2 tsp nutmeg
1-2 oz White Christmas liqueur (optional)

Directions

1. Whisk together all ingredients until completely combined; refrigerate overnight.
2. Place a glass, lidded bowl in the freezer.
3. Freeze eggnog mixture according to your ice cream maker’s directions.
4. Pour directly into chilled bowl, then return to freezer to chill at least another 4 hours, or overnight.
5. Serve with a dash of freshly grated nutmeg, if desired.