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From the Great Big Food Show

Recipe courtesy of Alton Brown

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Eggnog Ice Cream (03:16)

Total:: 4 hr 15 min
Prep:: 10 min
Inactive:: 4 hr
Cook:: 5 min

Yield:: 1 quart

Level:: Easy

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

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

My Private Notes

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