Great recipe. It's a little labor-intensive to whisk constantly for 20 minutes but well worth it in the end. I only had a pint of cream so I substituted by adding extra eggnog. I also reduced the cinnamon from 11/2 teaspoons to 1 due to personal preference. The final product tastes more like gelato than ice cream probably because it has 8(!) egg yolks . ( I'll be whipping the whites for merengue kisses later.) I would not make this or eat this often but it's going to be an impressive addition to our Thanksgiving dessert
Creamy Eggnog Ice Cream
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.
- 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
- 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.
- 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.
- 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.
- 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.
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