Eggnog Ice Cream
InternationalEasyVegetarianGluten-Free

Eggnog Ice Cream

A delicious international dish. perfect for vegetarians. and gluten-free friendly.

Total Time

275 min

Serves

4

Rating

0.0 (0)

Ingredients

  • 1 cup whole milk
  • 1/4 teaspoon salt
  • 7 large egg yolks
  • 3/4 cup sugar
  • 2 cups chilled heavy cream
  • 3 tablespoons dark rum
  • 1 teaspoon vanilla
  • 1/4 teaspoon freshly grated nutmeg
  • Garnish: freshly grated nutmeg
  • an instant-read thermometer; an ice cream maker

Instructions

  1. 1

    Bring milk and salt to a boil in a 2- to 3-quart heavy saucepan over moderate heat. Remove from heat.

  2. 2

    Whisk together yolks and sugar in a bowl, then gradually add 1/4 cup hot milk, whisking. Add yolk mixture to milk remaining in pan in a slow stream, whisking, and cook over low heat, stirring constantly with a wooden spoon, until mixture is slightly thickened, coats back of spoon, and registers 175°F on thermometer, 3 to 5 minutes. Immediately pour through a fine-mesh sieve set into a clean bowl and stir in cream, rum, vanilla, and nutmeg. Chill custard, covered, until cold, at least 2 hours.

  3. 3

    Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours. Soften slightly in refrigerator before serving, about 20 minutes.

Cooking Timer

04:35:00
Custom Timer (minutes)

Recipe Info

Prep Time:35 min
Cook Time:240 min
Total Time:275 min
Difficulty:Easy
Servings:4