Frozen Eggnog Custard

With a cherry on top.

Patricia Lyons

Frozen Eggnog

Food and styling by Frits and Andrea Huntjens

Frozen Eggnog Custard


1⁄2 cup sugar
1⁄4 cup water
3 egg yolks
1⁄4 cup Bourbon
1 cup heavy cream

For the garnish: 
roasted walnuts, chopped
6 cherries (if not available fresh, maraschinos will suffice)
6 mint leaves

The day before dinner: Slowly boil sugar and water over medium heat until it reaches 245 degrees on a candy thermometer. Remove from stove. Whip eggs slowly in mixer until they begin to thicken. Add the hot sugar syrup and whip until mixture is thick and cooled to room temperature. Add Bourbon and combine. Pour heavy cream in mixing bowl and beat until it forms soft peaks. With a spatula, fold the cream into the egg yolk mixture. Divide among 6 serving dishes and freeze overnight.


Originally published in the December 2008 issue.

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