From the Great Big Food Show
Recipe courtesy of Alton Brown
Save Recipe Print
Total:
4 hr 15 min
Prep:
10 min
Inactive:
4 hr
Cook:
5 min
Yield:
1 quart
Level:
Easy
Total:
4 hr 15 min
Prep:
10 min
Inactive:
4 hr
Cook:
5 min
Yield:
1 quart
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In the bowl of a stand mixer beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Set aside.

In a medium saucepan, over medium heat, combine the milk and heavy cream and bring just to a simmer, stirring occasionally. Decrease the heat to low and temper in the egg mixture. Cook until the mixture just begins to thicken, approximately 5 minutes. Remove from the heat, stir in the nutmeg, bourbon and rum. Pour into a medium mixing bowl and set in the refrigerator. Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees F, stirring occasionally. Once chilled, process in an ice cream maker according to the manufacturers' instructions. Place in an airtight container and put in freezer for 2 hours before serving

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Eggnog

Recipe courtesy of Alton Brown

Chocolate Ice Cream

Recipe courtesy of Alton Brown

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Strawberry Buttermilk Ice Cream and Waffle Cones

Recipe courtesy of Trisha Yearwood

Gooey Cinnamon Buns with Thick Cream Cheese Icing

Recipe courtesy of Nancy Fuller

Roasted Pears with Brown Sugar and Vanilla Ice Cream

Recipe courtesy of Giada De Laurentiis

Whipped Cream

Recipe courtesy of Alton Brown

Browse Reviews By Keyword