George Calombaris’ Churn-less Eggnog Ice Cream


  • 250g caster sugar
  • 150ml water
  • 150ml full cream milk
  • 6 free range egg yolks
  • 75ml coffee liqueur
  • 75ml dark rum
  • 1 vanilla pod, split and scraped
  • 3 tsp cinnamon powder
  • 250ml thickened cream
  • 300g crème fraiche



  1. Using a stand mixer, whisk egg yolks until it reaches a ribbon stage on a moderate speed.
  2. Meanwhile, make a syrup with water and 200 g of sugar, and cook to 118 degrees C (using a thermometer to check this). Reduce the speed of the mixer, and slowly add the syrup until it is combined. Increase the speed, add vanilla and whip until cool.
  3. Make a glaze as flavouring for this ice cream, by combining the remaining sugar, coffee liqueur and rum in a small saucepan on a high heat by reducing to a tablespoon. Reserve.
  4. Using a mixing bowl, whip cream to a stiff peak, add cinnamon and fold through crème fraiche. Refrigerate until required.
  5. Fold egg mixture through cinnamon cream gently, add alcohol syrup and transfer to a vessel and freeze at -18 degrees C for at least 8-10 hours.

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