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    Eggnog Ice with Spiced Bourbon

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    Eggnog Ice with Spiced Bourbon

    Advocaat has run eggnog's reputation into the ground - it's high time it was rehabilitated. This nutmeg and bourbon-spiked ice cream should do the trick

    • Preparation time: 25 minutes
    • Cooking time: 20 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 8 - 10


    • 310g golden caster sugar
    • 50g light brown soft sugar
    • 6 large eggs
    • ½ tsp fine sea salt
    • ½ tsp grated nutmeg
    • 1 tsp vanilla extract
    • 3 tbsp bourbon
    • 568ml double cream
    • Sauce
    • 200g golden caster sugar
    • ½ tsp fine sea salt
    • 60g butter, cubed
    • 2 tbsp bourbon
    • 1/8 tsp ground allspice


    1. Place the sugars and 225ml cold water in a saucepan and bring to the boil, stirring gently. Reduce the heat slightly and boil briskly for 4 minutes.
    2. Meanwhile, beat the eggs and salton high speed in an electric mixer for 3 minutes, until frothy and light.
    3. With the motor still running, slowly pour the sugar syrup into the eggs and continue to beat for 4 minutes, or until the mixture has thickened. Stir in the nutmeg, vanilla extract and bourbon.
    4. Whip the cream until it holds soft peaks; fold into the egg mixture. Churn in an ice-cream machine and freeze for at least 3 hours in a lidded container. To achieve a slightly denser, but equally delicious result, pour the mixture into a lidded container and freeze for at least 4 hours, until firm.
    5. For the sauce, dissolve the sugar in 100ml water in a heavy-based pan over a low heat. Increase the heat and boil, without stirring, until the syrup is a deep amber colour. Remove from the heat and whisk in the salt, butter, bourbon and allspice, until smooth. Serve warm, drizzled over the parfait.

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    Drinks recommendation

    It's got to be a glass of bourbon, perfect for keeping the chills at bay.


    Average user rating

    5 stars