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Eggnog Ice Cream

Yield 8 servings (serving size: 2/3 cup)
Because the alcohol in the bourbon doesn't fully cook off, the ice cream doesn't freeze hard in the churn.


  • 1 3/4 cups half-and-half
  • 2 1/4 cups 2% reduced-fat milk
  • 1 (2-inch) cinnamon stick
  • 1 (5-inch) vanilla bean, split lengthwise
  • 1 cup sugar
  • 1/3 cup bourbon
  • 1/2 teaspoon ground nutmeg
  • 5 large egg yolks
  • Freshly grated nutmeg (optional)

Nutrition Information

  • calories 260
  • caloriesfromfat 35 %
  • fat 10.2 g
  • satfat 5.6 g
  • monofat 3.4 g
  • polyfat 0.7 g
  • protein 5.5 g
  • carbohydrate 31 g
  • fiber 0.0 g
  • cholesterol 153 mg
  • iron 0.4 mg
  • sodium 61 mg
  • calcium 152 mg

How to Make It

  1. Combine first 3 ingredients in a heavy saucepan over medium-high heat. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Heat milk mixture to 180° or until tiny bubbles form around edge (do not boil).

  2. Combine sugar, bourbon, nutmeg, and egg yolks in a bowl, stirring with a whisk. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce heat to medium. Heat mixture to 160°, stirring constantly. Discard vanilla bean and cinnamon stick. Pour mixture into a bowl, and place plastic wrap on surface of custard. Chill thoroughly.

  3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 8 hours or until firm. Garnish with freshly grated nutmeg, if desired.