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Eggnog Ice Cream is the perfect Christmas dessert! This Peppermint Ice Cream is spiked with bourbon to give it an extra kick, and then covered in homemade candy cane syrup. This Peppermint Eggnog Ice Cream recipe is basically CHRISTMAS in a cup!

Spiked Peppermint Eggnog Ice Cream with Candy Cane Syrup

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 532kcal
Author: Becky Hardin
Eggnog Ice Cream is the perfect Christmas dessert! This Peppermint Ice Cream is spiked with bourbon to give it an extra kick, and then covered in homemade candy cane syrup. This Peppermint Eggnog Ice Cream recipe is basically CHRISTMAS in a cup!
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Ingredients

!FOR THE EGGNOG ICE CREAM:

  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • 4 cinnamon sticks
  • 3/4 tablespoon pure vanilla extract
  • 1 teaspoon grated nutmeg
  • 5 eggs
  • 1 cup white sugar
  • ***You can also just use 1 quart store-bought eggnog in place of above ingredients***
  • 2 ounces good quality bourbon or spiced rum optional
  • 1 cup peppermint crunch baking chips or crushed candy canes

!FOR CANDY CANE SYRUP:

  • 1 cup white sugar
  • 1 cup water
  • 1 cup crushed candy canes

Instructions

  • ***If using store-bought eggnog, skip to step 7***
  • In a large saucepan, combine milk, cream, cinnamon, vanilla, and nutmeg.
  • Bring to the boil over a medium heat. Be careful when bringing to a boil that the milk doesn't boil over the pan. As soon as you see it bubbling, remove from heat.
  • Allow to sit for at least 5-10 minutes to steep. (you want to make sure the milk mixture isn't hot enough to cook the eggs once added. So allow to sit for a little bit off the heat before the next step) :)
  • In a large stand mixer, beat eggs and sugar on medium high/high until fully combined.
  • Pour egg mixture into the milk and whisk quickly until fully combined.
  • Add the bourbon or spiced rum to the eggnog and stir to combine.
  • Refrigerate at least 2 hours or until cold (if mixture is already cold you can skip this step)
  • Add the eggnog to your ice cream maker and prepare according to manufacturers instructions. When the ice cream is almost complete, add in the peppermint crunch baking chips.
  • When the ice cream is almost done, you can make your syrup. Bring the sugar, water, and crushed candy canes to a boil in a small saucepan. Reduce to a simmer and allow to cook down for 10 minutes. Pour over the completed ice cream for a special treat!

Video

Nutrition

Calories: 532kcal | Carbohydrates: 75g | Protein: 9g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 202mg | Sodium: 122mg | Potassium: 251mg | Fiber: 1g | Sugar: 73g | Vitamin A: 980IU | Vitamin C: 0.2mg | Calcium: 208mg | Iron: 0.9mg