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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.

Recipe by Oxmoor House June 2005

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Oxmoor House

Recipe Summary

Yield:
about 2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Christmas with Southern Living, 2005

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