Eggnog Ice Cream

1. 1

   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.

2. 2

   Set aside.

3. 3

   In a medium saucepan, over medium heat, combine the milk and heavy cream and bring just to a simmer, stirring occasionally.

4. 4

   Decrease the heat to low and temper in the egg mixture.

5. 5

   Cook until the mixture just begins to thicken, approximately 5 minutes.

6. 6

   Remove from the heat, stir in the nutmeg, bourbon and rum.

7. 7

   Pour into a medium mixing bowl and set in the refrigerator.

8. 8

   Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees F, stirring occasionally.

9. 9

   Once chilled, process in an ice cream maker according to the manufacturers' instructions.

10. 10

    Place in an airtight container and put in freezer for 2 hours before serving

* Per serving · 4 servings · Values may vary.

No additional tips available.