…and by “it”, I mean my ice cream machine. Haven’t used it since late summer, and thought it was high time I changed that. With a winter-ish flavor, of course. I was torn between a few different ones, then remembered, there’s always tomorrow 🙂
I don’t know about you, but eggnog pretty much screams winter to me.
Words can’t begin to describe this creamy deliciousness. Grate a little fresh nutmeg on top, and you’ve got yourself a bowl of awesome. Heavenly!
Eggnog Ice Cream
1 cup whole milk
1/4 teaspoon salt
7 egg yolks
3/4 cup sugar
2 cups chilled heavy cream
3 tablespoons dark rum
1 teaspoon vanilla
1/4 teaspoon freshly grated nutmeg
Bring milk and salt to a boil in a medium size pot over medium-high heat. Remove from heat.
In a bowl, whisk egg yolks and sugar together. Gradually add about 1/4 of milk mixture while constantly whisking. Add yolk mixture to egg mixture in pot slowly, whisking the whole time, while over low heat. Stir constantly with wooden spoon until mixture is thickened and coats back of spoon, about 3-5 minutes.
Immediately pour through fine mesh sieve into a clean bowl. Add cream, rum, vanilla and nutmeg. Chill, covered, until cold, at least 2 hours.
Freeze in ice cream maker according to manufacturer’s instructions. Transfer to airtight container and freeze at least 2 hours. Add freshly grated nutmeg on top before eating, if desired.
Makes about 1 1/2 quarts.