Eggnog Ice Cream
If you need to liven things up around your holiday table, this tipsy ice cream will do the trick. Warm apple crisp, cranberry upside-down cake, or the ever-popular pumpkin pie—all are improved with a sidecar of this frozen version of eggnog. This will definitely make those obligatory family get-togethers a bit less traumatic…which I offer on very good authority. The simplest way to measure freshly grated nutmeg, which is the only kind you should use, is to fold a sheet of paper in half, reopen it, and grate the nutmeg over the paper. Then fold the paper again to direct the nutmeg into the measuring spoon.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
Preparation
Step 1
Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.
Step 2
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Step 3
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. Pour the custard through the strainer and stir it into the cream to cool. Mix in the nutmeg, brandy, rum, and vanilla and stir until cool over an ice bath.
Step 4
Chill the mixture thoroughly in the refrigerator. Once the mixture is cold, taste it, and grate in more fresh nutmeg if you wish. Freeze in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing
Step 5
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.
