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Eggnog Gelato

Eggnog gelato is a festive dessert for the holiday season. A splash of Lorann Eggnog Flavor intensifies the nutmeg taste of the frozen treat. 

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This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

A dish of eggnog gelato with a cinnamon stick and a long ice cream spoon

It’s already Day 4 of Christmas Sweets Week! This week of Christmas treats is hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! I hope you find lots of ideas to make your holidays a little bit sweeter. Don’t forget to read about the prizes from our sponsors, and enter the giveaway.

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As I've mentioned before, I love ice cream and other frozen treats. I will eat them all year round, not just in the summer time. One holiday treat that is particularly well-suited to churning into a frozen treat is eggnog.

A dish of eggnog gelato with a cinnamon stick and a bottle of Lorann Eggnog Flavor

The process of making ice cream starts with custard, and eggnog itself is a custard. It's thinner than those you'd picture when you hear "custard," but still, a custard: a dessert or sweet sauce thickened with eggs.

In the past, I've made eggnog ice cream, and this time, I turned it into a gelato. What's the difference? While gelato is the Italian word for ice cream, there are differences. Both use cream and milk, but ice cream has a higher amount of cream than milk, while gelato is the opposite and uses more milk than cream. Gelato also typically uses fewer egg yolks (if any at all) than ice cream. All of this results in a lower percentage of fat than ice cream, which makes the flavor more pronounced.

Commercially-prepared gelato is churned at a slower rate, incorporating less air, making it denser than ice cream. Homemade ice cream/gelato makers typically only have one speed, so this doesn't apply to homemade gelato.

A dish of eggnog gelato with a cinnaon stick

What makes the eggnog flavor in this particular recipe really pronounced is the addition of Lorann Oils Super-Strength Eggnog Flavor. It's more highly concentrated than typical extracts, so a little really goes a long way. I can't wait to try it in other baked goods, such as the cheesecake I have planned for Christmas desser!

This gelato is really silky smooth and creamy. I think it would taste amazing over a slice of pumpkin pie! Or scoop some gelato into a bowl and top with a dollop of cinnamon whipped cream.

A dish of eggnog gelato with a cinnamon stick, and a glittery gold ornament in front of the dish

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A dish of eggnog gelato, a bottle of Lorann Eggnog Flavor, and a glittery gold Christmas ornament

Eggnog Gelato

Yield: 8 (½-cup) servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 8 hours
Total Time: 8 hours 35 minutes

Eggnog gelato is a festive dessert for the holiday season. A splash of Lorann Eggnog Flavor intensifies the nutmeg taste of the frozen treat. 


  • 2 quarts eggnog
  • 1 cup sugar
  • ½ teaspoon nutmeg
  • 5 egg yolks
  • ¼ teaspoon Lorann Oils eggnog flavor


  1. Heat eggnog in a large sauce pan over medium heat just to scalding (little bubbles form at the edge of the saucepan).
  2. In a mixing bowl, vigorously whisk egg yolks, sugar and nutmeg until the mixture is thick and the egg yolks turn a lighter shade of yellow.
  3. Gradually drizzle about 2 cups of the hot eggnog into yolk mixture to temper the yolks.
  4. Add all of the yolk mixture back into the saucepan of heated eggnog and whisk to combine.
  5. Reduce the heat to low and continue cooking, continuously whisking, approximately 8 minutes until the mixture is very thick.
  6. Remove from the heat and cool to room temperature. Whisk in the Lorann eggnog flavor, then cover and chill overnight.
  7. Pour the mixture into your ice cream maker and process according to manufacturer's directions.
  8. Transfer the gelato to a freezer-safe container and freeze at least 4 hours.
Nutrition Information:
Yield: 1 Serving Size: (half-cup) serving
Amount Per Serving: Calories: 341Saturated Fat: 7gCholesterol: 261mgSodium: 133mgCarbohydrates: 44gSugar: 44gProtein: 12g

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The Giveaway

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More #ChristmasSweetsWeek recipes:


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Slow Cooker Salted Caramel Hot Chocolate from Cheese Curd in Paradise


Chocolate Hazelnut Doughnuts from Kate's Recipe Box
Cranberry Orange Bread from Juggling Act Mama
Cranberry White Chocolate Coffee Cake from Who Needs A Cape?
Eggnog Cinnamon Rolls from Moore or Less Cooking
Eggnog Cinnamon Rolls from Strawberry Blondie Kitchen
Eggnog Cranberry Quickbread from Jonesin' For Taste


Chocolate Marshmallow Fudge from Cookie Dough and Oven Mitt
Cranberry Eggnog Fudge from Sweet Beginnings
Snickerdoodle Fudge from Culinary Adventures with Camilla


Chocolate Covered Cherry Cookies from Seduction In The Kitchen
Chocolate Espresso Mousse from Karen's Kitchen Stories
Chocolate Hazelnut Bûche de Noël from Love and Confections
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Ashley Mains

Friday 14th of December 2018

I always make standard Sugar cookies and let the kids decorate it! They have a good time and the cookies are yummy!

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