Eggnog Ice Cream
A rich and creamy homemade ice cream that captures the classic flavors of eggnog with rum, vanilla, and freshly grated nutmeg. This custard-based ice cream is perfect for holiday entertaining.
Ingredients
- •1 cup whole milk
- •¼ teaspoon salt
- •7 large egg yolks
- •¾ cup sugar
- •2 cups chilled heavy cream
- •3 tablespoons dark rum
- •1 teaspoon vanilla
- •¼ teaspoon freshly grated nutmeg
- •1 pinch freshly grated nutmeg
- •1 set equipment
Cooking Instructions
- 1.
Bring milk and salt to a boil in a 2- to 3-quart heavy saucepan over moderate heat. Remove from heat.
5 min
- 2.
Whisk together yolks and sugar in a bowl, then gradually add 1/4 cup hot milk, whisking. Add yolk mixture to milk remaining in pan in a slow stream, whisking, and cook over low heat, stirring constantly with a wooden spoon, until mixture is slightly thickened, coats back of spoon, and registers 175°F on thermometer, 3 to 5 minutes. Immediately pour through a fine-mesh sieve set into a clean bowl and stir in cream, rum, vanilla, and nutmeg. Chill custard, covered, until cold, at least 2 hours.
125 min
- 3.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours. Soften slightly in refrigerator before serving, about 20 minutes.
140 min
