-
1
Beat the yolks and sugar in a bowl with an electric mixer on medium speed until thick and pale yellow, about 3 minutes.
-
2
The beaten mixture should make satiny ribbons that do not instantly dissolve back into the mixture when the beaters are lifted out of it; set aside.
-
3
Heat the milk and cream in a saucepan over medium heat until barely bubbling around the pan's inner edge; do not boil.
-
4
Whisking constantly, add about 1/3 of the hot milk mixture to the beaten yolk mixture until smooth.
-
5
Whisk this combined mixture back into the remaining hot milk mixture.
-
6
Instantly decrease heat to low; cook slowly until thickened like very runny pudding, about 5 minutes.
-
7
Strain through a fine-mesh sieve into a clean bowl; stir in rum, bourbon, vanilla, nutmeg, and salt.
-
8
Refrigerate until cold, for at least 4 hours or preferably overnight.
-
9
Just before freezing the gelato, place the egg nog custard in the freezer for 10 minute to get it really chilled down.
-
10
Freeze custard in you ice cream maker according to the manufacturer's instructions.
-
11
Serve at once or transfer to freezer container and store in freezer for up to 1 month.
-
12
Soften at room temperature for up to 10 minutes before serving.
