Eggnog Ice Cream
From the Great Big Food Show
- Level: Easy
- Total: 4 hr 15 min
- Prep: 10 min
- Inactive: 4 hr
- Cook: 5 min
- Yield: 1 quart
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- Level: Easy
- Total: 4 hr 15 min
- Prep: 10 min
- Inactive: 4 hr
- Cook: 5 min
- Yield: 1 quart
Ingredients
4 egg yolks
1/3 cup sugar
1 pint whole milk
1 cup heavy cream
1 1/4 ounces bourbon
1 1/4 ounces dark rum
1 teaspoon freshly grated nutmeg
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 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
