This ice cream tastes like a cozy holiday party in a bowl, with a silky eggnog base and a gentle warm spice. It’s rich, creamy, and surprisingly easy to make at home. The twist here is a boost of iron, folded in without changing the flavor.
Whether you’re serving it after a festive dinner or scooping it onto pie, this dessert feels special. You’ll get that classic eggnog taste—nutmeg, vanilla, and a hint of rum—spun into a smooth, spoonable treat.
What Makes This Recipe So Good
- Classic holiday flavor: Real eggnog, nutmeg, and vanilla capture that nostalgic seasonal taste.
- Luxe, scoopable texture: A custard-style base churns into a creamy, dense ice cream that scoops beautifully.
- Iron fortified: A small amount of gentle, food-grade iron powder boosts nutrition without affecting flavor or texture.
- Make-ahead friendly: You can churn it a day in advance, so dessert is done when guests arrive.
- Customizable: Add bourbon, rum extract, or keep it alcohol-free. Adjust spices to taste.
Iron-Fortified Eggnog Ice Cream: Creamy Holiday Dessert
Ingredients
Equipment
Method
- Freeze the ice cream maker bowl for at least 24 hours unless using a compressor-style machine.
- In a medium saucepan, whisk together the eggnog, heavy cream, milk, and half of the sugar. Warm over medium heat until steaming but not boiling.
- In a separate bowl, whisk yolks with the remaining sugar until pale and slightly thick.
- Slowly ladle about 1 cup of hot dairy into the yolks while whisking constantly to temper. Return the mixture to the saucepan.
- Cook gently over medium-low heat, stirring until thick enough to coat the back of a spoon (170–175°F). Do not boil.
- Remove from heat. Stir in vanilla, nutmeg, cinnamon, salt, and optional alcohol or extract.
- Strain through a fine mesh sieve into a clean bowl. Press plastic wrap directly onto the surface and chill for at least 4 hours or overnight.
- When fully chilled, whisk in the sifted iron powder until evenly blended.
- Churn in an ice cream maker until thick and creamy, about 20–25 minutes.
- Transfer to a lidded container, place parchment on top, and freeze 4–6 hours until firm.
- Serve scooped into bowls or over pie. Sprinkle a pinch of nutmeg before serving.
Notes
Ingredients:
- Eggnog: 2 cups, full-fat preferred (store-bought or homemade).
- Heavy cream: 1 cup for richness and smooth texture.
- Whole milk: 1 cup to balance the fat and help churn.
- Granulated sugar: 2/3 cup, or to taste.
- Egg yolks: 5 large, for a custard base and silky body.
- Vanilla extract: 2 teaspoons for depth.
- Freshly grated nutmeg:</strong > 1/2 teaspoon, plus more for serving.
- Ground cinnamon: 1/4 teaspoon.
- Kosher salt: A pinch to enhance flavors.
- Optional alcohol: 1–2 tablespoons bourbon or dark rum, or 1 teaspoon rum extract.
- Food-grade iron supplement powder: About 5–10 mg elemental iron per serving, sifted.
Choose a gentle, neutral option such as iron bisglycinate powder. See notes below.
Instructions
- Chill your gear: Freeze your ice cream maker bowl for at least 24 hours, unless using a compressor-style machine.
- Warm the dairy: In a medium saucepan, whisk together the eggnog, heavy cream, and milk. Add half the sugar.
Warm over medium heat until steaming but not boiling.
- Whisk the yolks: In a separate bowl, whisk egg yolks with the remaining sugar until slightly thick and pale.
- Temper the eggs: Slowly ladle about 1 cup of the hot dairy into the yolk mixture, whisking constantly. Then pour the tempered yolks back into the saucepan while whisking.
- Cook the custard: Stir gently over medium-low heat until the mixture thickens slightly and coats the back of a spoon, 170–175°F. Don’t let it boil.
- Flavor it: Remove from heat.
Stir in vanilla, nutmeg, cinnamon, salt, and optional alcohol or extract.
- Strain and cool: Pour through a fine mesh sieve into a clean bowl. Press plastic wrap directly on the surface and chill until cold, at least 4 hours or overnight.
- Add iron: Once the base is fully cold, whisk in your measured iron powder thoroughly. Sift it in to avoid clumps.
Aim for the total batch to provide your desired iron per serving. See “Why This is Good for You.”
- Churn: Pour the base into your ice cream maker and churn until thick and soft-serve consistency, 20–25 minutes depending on your machine.
- Firm up: Transfer to a lidded container. Press parchment onto the surface, seal, and freeze 4–6 hours for scoopable texture.
- Serve: Scoop into bowls or over warm pie.
Sprinkle with a pinch of fresh nutmeg for aroma.
How to Store
- Freezer: Store in an airtight, freezer-safe container for up to 2 weeks for best texture and flavor.
- Prevent ice crystals: Press parchment or plastic wrap directly on the surface before sealing the lid.
- Soften before scooping: Let the container sit at room temperature for 5–10 minutes to soften.
- Label it: Note the date and whether alcohol was used, since that slightly softens the freeze and affects scoopability.
Why This Is Good for You
Iron supports energy, focus, and oxygen transport in the body. Many people—especially those who menstruate, are pregnant, or have low iron diets—benefit from a gentle boost. This recipe uses iron bisglycinate, a form known for better tolerance and less metallic taste.
It blends quietly into dairy without changing the flavor.
As a general guide, aim for 5–10 mg elemental iron per serving. If your batch makes 8 servings, that’s 40–80 mg total per batch. Check your supplement label, since different powders contain different amounts of elemental iron per scoop.
When in doubt, start lower and increase next time if needed. If you have a medical condition or already take iron, check with a healthcare professional before adding more.
Pitfalls to Watch Out For
- Curdled custard: Overheating can scramble the eggs. Keep heat medium-low and stir constantly.
Use a thermometer if you can.
- Metallic taste: Too much or the wrong form of iron can taste off. Stick with iron bisglycinate and measure carefully. Sift and whisk thoroughly.
- Icy texture: Make sure the base is fully chilled before churning, and freeze the machine bowl solid.
Use full-fat ingredients.
- Overpowering alcohol: A little goes a long way. Too much alcohol prevents proper freezing.
- Clumping spices: Whisk nutmeg and cinnamon into the warm custard, then strain before chilling for a smooth base.
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Recipe Variations
- Alcohol-free: Skip spirits and use 1 teaspoon rum extract for the classic flavor without the alcohol.
- Gingerbread twist: Add 1 tablespoon molasses and 1/4 teaspoon ground ginger to the warm custard.
- Vanilla bean: Steep a split vanilla bean in the dairy while warming. Remove before tempering the yolks.
- Cookie crunch: Fold in crushed shortbread, gingersnaps, or butter cookies in the last minute of churning.
- Dairy-light: Replace whole milk with half-and-half.
Texture will be slightly less rich but still creamy.
- Lower sugar: Reduce sugar to 1/2 cup. Expect a firmer freeze and slightly less silky scoop.
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FAQ
Can I use store-bought eggnog?
Yes. Full-fat store-bought eggnog works great and keeps the process simple.
If yours is very sweet, you can reduce the added sugar slightly.
Is the alcohol required?
No. It’s optional. Alcohol adds classic flavor and helps keep the ice cream scoopable, but you can use rum extract or skip it entirely.
What type of iron should I use?
It’s gentle, better absorbed, and less likely to taste metallic compared to ferrous sulfate. Always check the label for elemental iron amounts.
Will iron change the flavor or color?
In the recommended range, it should not. Overdoing it or using a harsher form may cause a slight metallic taste or grayish tint.
Measure carefully and whisk well.
Can I make this without an ice cream machine?
Yes. Chill the custard, whisk in the iron, then pour into a shallow pan and freeze. Stir every 30 minutes for 2–3 hours to break up ice crystals.
Texture will be less airy but still delicious.
Is this safe for kids?
Yes in moderation, but skip alcohol and be mindful with iron. If you plan to serve it to children, use the low end of the iron range or omit the iron entirely unless advised by a pediatrician.
How many servings does this make?
About 1.5 quarts, roughly 8 servings. Adjust the iron amount to match your target per serving.
Can I use light eggnog?
You can, but the texture will be less rich and can freeze harder.
Balance with an extra 1/2 cup heavy cream if you want a creamier result.
How long should I churn?
Usually 20–25 minutes, or until it reaches soft-serve consistency and clings to the paddle. If it’s still thin, your base may not be cold enough.
What spices pair well with eggnog?
Nutmeg is classic. Cinnamon, a touch of clove, or a pinch of allspice also work.
Go light—these spices are potent and can overpower the custard.
In Conclusion
This iron-fortified eggnog ice cream brings together holiday flavor and a quiet nutrient boost. It’s creamy, festive, and simple to prepare ahead. With a few smart tips—gentle heat, proper chilling, and the right iron—you’ll get a smooth, rich scoop every time.
Keep a tub in the freezer, and you’re ready for any holiday moment that calls for something sweet and cozy.
