Recipe courtesy of Alton Brown
Recipe courtesy of Alton Brown
Watch how to make this recipe.
Eggnog Ice Cream
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- Level: Easy
- Total: 4 hr 15 min
- Prep: 10 min
- Inactive: 4 hr
- Cook: 5 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 173
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 10 g
- Protein
- 3 g
- Cholesterol
- 96 mg
- Sodium
- 33 mg
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 173
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 10 g
- Protein
- 3 g
- Cholesterol
- 96 mg
- Sodium
- 33 mg
Ingredients
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
