Photo: Eggnog Ice Cream Recipe
Ingredients
- 4 egg yolks
- 1/3 cup sugar
- 1 pint whole milk
- 1 cup heavy cream
- 1 teaspoon freshly grated nutmeg
- 3 ounces bourbon
Directions
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 high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, 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, approximately 4 to 6 hours.
Once chilled, process in an ice cream maker according to the manufacturer's instructions. Serve as is for soft-serve, or place in an airtight container and put in the freezer for 2 to 4 hours for traditional ice cream
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By sawashington73
Washington, DC
on January 04, 2011
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Great recipe. Just be sure to temper ALL of the hot milk-cream-nutmeg mixture into the egg-sugar mixture. I made the mistake of tempering only some of it before returning all the mixture to the stove. Tempering all of it makes for a creamier ice cream. Next time, I may follow the advice of the reviewer who suggested adding bourbon once it's in the ice cream maker.
By atallent
Honolulu, Hawaii
on December 30, 2010
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Not nearly sweet enough and not particularly creamy. Compared to other ice cream recipes I've made, this one is almost savory and has a milky mouth feel. Not creamy enough Alton!
By kmmarsh14
carmel, IN
on December 06, 2010
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I thought this was pretty good for my second attempt at making ice cream. : I added at least twice as much nutmeg as the recipe called for. The flavor was great - tasted just like homemade eggnog (not the store bought kind - if that's the flavor you're expecting, you'll be disappointed. My only complaint is that I thought the texture could be a little bit richer. Maybe I didn't cook the custard quite long enough, or maybe it needs more eggs or heavy cream. Definitely worth making though.
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