ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamy Eggnog Ice Cream

Photo: Oxmoor House
Yield about 2 quarts
Holiday desserts aren't limited to cakes and pies. Break out of the mug by serving your eggnog in a rich ice cream recipe that's loaded with the fragrant flavor of vanilla bean and ground nutmeg.

Ingredients

  • 2 cups milk
  • 1 vanilla bean, split lengthwise
  • 8 egg yolks
  • 1 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 cups whipping cream
  • 1 cup refrigerated eggnog

How to Make It

  1. Cook milk in a heavy saucepan over medium heat, stirring often, just until bubbles appear; remove from heat. Add vanilla bean; cover and let stand 20 minutes. Remove vanilla bean from milk; using the tip of a small sharp knife, scrape vanilla bean seeds into milk. Discard vanilla bean pod.

  2. Whisk together egg yolks and next 4 ingredients in a large bowl until thickened. Gradually whisk warm vanilla milk into yolk mixture; return to saucepan.

  3. Cook over low heat, whisking constantly, 20 minutes or until a thermometer registers 160° and custard coats a spoon. Remove from heat; pour through a wire-mesh strainer into a bowl. Cool at room temperature about 30 minutes, stirring occasionally. Stir in whipping cream and eggnog; cover and chill 1 hour.

  4. Pour custard mixture into freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt; let stand 1 hour before serving.

Christmas with Southern Living, 2005