Wednesday, December 19, 2012

Eggnog Ice Cream

I got nominated to make dessert for Christmas dinner on both sides of the family this year. We celebrated with Dave's family this past weekend and I made sticky toffee pudding with eggnog ice cream.

The cake was an epic failure since it simply refused to bake. I cooked it almost 30 minutes longer than the 40 minute recommended time and it was still molten in the middle.

The ice cream, however, was fantastic.

Adapted from Annie's Eats, originally from David Lebovitz Perfect Scoop, makes 1 litre


1 cup heavy cream
2/3 cup sugar
Pinch salt
2 cups eggnog
6 large egg yolks
1 teaspoon ground nutmeg
2 tablespoons dark rum
1 tablespoon brandy
2 1/2 teaspoons vanilla extract


In a saucepan over medium heat, combine the milk, salt and sugar. Warm over medium heat, stirring occasionally. Remove from heat and set aside.

Pour the eggnog into a large bowl. Set a fine mesh sieve over top.

In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine with the remaining milk. Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.

Add the custard to the eggnog, straining it through the sieve. Add the vanilla extract, rum, brandy and nutmeg. Stir to combine.

Refrigerate until chilled thoroughly or overnight.

Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.


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