Eggnog Ice Cream

1. 1

   Warm the milk, sugar, and salt in a medium saucepan.

2. 2

   Pour the cream into a large bowl and set a mesh strainer on top.

3. 3

   In a separate medium bowl, whisk together the egg yolks.

4. 4

   Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

5. 5

   Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

6. 6

   Pour the custard through the strainer and stir it into the cream to cool.

7. 7

   Mix in the nutmeg, brandy, rum, and vanilla and stir until cool over an ice bath.

8. 8

   Chill the mixture thoroughly in the refrigerator.

9. 9

   Once the mixture is cold, taste it, and grate in more fresh nutmeg if you wish.

10. 10

    Freeze in your ice cream maker according to the manufacturers instructions.

11. 11

    Make Eggnog Ice Cream Cups by serving scoops of Eggnog Ice Cream in punch cups, drizzled with Whiskey Caramel Sauce (page 175) and dusted with freshly grated nutmeg.

* Per serving · 4 servings · Values may vary.

No additional tips available.