Eggnog Ice Cream – a delicious recipe with milk, cinnamon, vanilla bean, sugar, Bourbon, ground nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
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1
Combine first three ingredients in a heavy saucepan over medium-high heat.
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2
Scrape seeds from vanilla bean; add seeds and bean to milk mixture.
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3
Heat to 180 or until tiny bubbles form around edge (do not boil).
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4
Combine sugar, bourbon, nutmeg and egg yolks in a bowl, stirring with a whisk.
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5
Gradually add half of hot milk mixture, whisking constantly.
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6
Return milk mixture to pan.
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7
Reduce heat to medium.
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8
Heat to 160, stirring constantly.
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9
Discard vanilla bean and cinnamon stick.
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10
Pour mixture into a bowl, and place plastic wrap on surface of custard.
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11
Chill thoroughly.
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12
Process in ice cream maker according to manufacturer's instructions.
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13
Transfer to a freezer-safe container, cover and freeze for 8 hours or until firm.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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