Eggnog Ice Cream

1. 1

   In an 8- to 10-inch frying pan over high heat, bring bourbon to a simmer. Remove from heat, carefully ignite with a match (not beneath or near a fan, vent, or flammables), and shake pan gently until flame dies. Set aside.

2. 2

   In a 3- to 4-quart pan over high heat, stir milk with sugar until simmering. Remove from heat and whisk some of the hot liquid into yolks; then return mixture to pan.

3. 3

   Stir over low heat until custard coats the back of a spoon in a smooth, velvety layer, 6 to 9 minutes.

4. 4

   Remove from heat and stir in whipping cream, bourbon, and nutmeg. Pour mixture through a fine strainer into a large metal bowl; discard residue. Nest bowl of custard in ice and stir often until the mixture is cold, about 15 minutes.

5. 5

   Pour custard into an ice cream maker and freeze, following manufacturer's directions or until dasher is hard to turn.

6. 6

   Serve or, for firmer ice cream, store airtight in freezer at least 3 hours (or up to 1 week).

7. 7

   Nutritional analysis does not include Hazelnut Caramel Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.