Eggnog Ice Cream

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Great recipe. Just be sure to temper ALL of the hot milk-cream-nutmeg mixture into the egg-sugar mixture. I made the mistake of tempering only some of it before returning all the mixture to the stove. Tempering all of it makes for a creamier ice cream. Next time, I may follow the advice of the reviewer who suggested adding bourbon once it's in the ice cream maker.

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Not nearly sweet enough and not particularly creamy. Compared to other ice cream recipes I've made, this one is almost savory and has a milky mouth feel. Not creamy enough Alton!

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I thought this was pretty good for my second attempt at making ice cream. : I added at least twice as much nutmeg as the recipe called for. The flavor was great - tasted just like homemade eggnog (not the store bought kind - if that's the flavor you're expecting, you'll be disappointed. My only complaint is that I thought the texture could be a little bit richer. Maybe I didn't cook the custard quite long enough, or maybe it needs more eggs or heavy cream. Definitely worth making though.

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HUGE fan of AB's recipies, but this one needed a little tweak! I reduced the egg yolks to 2, added a tsp of cinnamon and 1/2 of a vanilla bean to the milk/cream and let it steep on low heat,then strained the mixture,cooled, and added rum instead of burbon as I was adding to my ice cream machine.......perfect!!

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Tasty LOVE IT so of a good holiday treat!

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This barely tasted like ice cream and it was DEFINITELY not good eats. Sorry, Alton - we love you in our house but this was a major bomb.

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This recipe makes a great, creamy, thick eggnog. However, the addition of bourbon makes it extremely difficult for an ice cream maker to make freeze it to ice cream (I put the mix in the FREEZER for 4 hours, and it barely began to freeze on the edges. Is this bad, no. Just be sure to not add the bourbon until the mix has ~5 min left in the machine.

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This is the most amazing recipe. My guests who rarely eat dessert asked for seconds! The ice cream is like frozen custard!

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This is a very good recipe for egg nog. I had some before freezing and it was delicious. HOWEVER, the nutmeg flavor declines substantially during the freezing process...and the bourbon flavor does not. So if you're going to make it into ice cream (as opposed to just drinking it after chilling, you'll want to cut down the bourbon and add more nutmeg.

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I made this ice cream for Christmas to serve with cookies. While I held back a bit on the bourbon, there was not a lot of flavor. Next time I try this recipe, I think I will add some vanilla and more nutmeg. (and, yes, I used freshly grated nutmeg...but still not a lot of flavor. After I cooked the custard, I tasted it before I put it in the refrigerator and I felt it needing something then, but I hoped that the flavor would have developed more over night. It didn't. But I liked this recipe enough to give it another shot.