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Eggnog Ice Cream
Creamy, nutmeg-spiced Christmas eggnog is one of my favorite holiday treats. Now I’ve turned this holiday cheer into an easy homemade eggnog ice cream recipe.
👥 1 Servings👤 Claudia Fleming📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●whisk
- ●bowl
- ●wooden spoon
- ●stove
📝 Preparation Steps
1
In a heavy saucepan, bring the milk, 1 cup of the sugar, and the cream to a simmer.
milk3 cups
2
Meanwhile, whisk together the egg yolks and the remaining ¼ cup of sugar. Remove the milk mixture from the heat and add a little to the egg yolk mixture to warm it, whisking constantly to keep the yolks from curdling. Pour the egg yolk mixture into the hot milk mixture, whisking the milk constantly as you pour.
large egg yolks12milk3 cups
3
Return the custard to the stove and cook it over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about ⏱️ 5 minutes. Remove from the heat and strain it into a bowl. Let cool completely.
4
Stir the sherry, brandy, vanilla extract, rum, nutmeg, and salt into the custard. Chill until thoroughly cold, at least ⏱️ 4 hours.
sherry2 tablespoonsbrandy2 tablespoons
5
Freeze in an ice-cream maker according to the manufacturer’s instructions.
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