Eggnog Ice Cream

Name: Eggnog Ice Cream
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT4H15M0.000S
Yield: 1 quart
Cuisine: american
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

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Level: Easy
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

Ingredients

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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

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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