Email to Cat      

Eggnog Ice Cream

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 1 cup whole milk
  
• 1/4 tsp salt
  
• 7 large egg yolks
  
• 2/3 cup sugar
  
• 2 cups heavy cream
  
• 2 Tbsp dark rum
  
• 2 Tbsp Cognac or other brandy
  
• 1 tsp vanilla extract
  
• 1/4 tsp freshly grated nutmeg
  






Instructions



1. Bring milk and salt just to a boil in a 2- to 3-quart heavy saucepan over moderate heat. Remove from heat.
   
   
2. Meanwhile, whisk together yolks and sugar in a large metal bowl. Add hot milk in a slow stream, whisking constantly. Return custard to pan and cook, whisking constantly over low heat until custard thickens and registers 170 degrees (F) on thermometer, about 10 minutes; do not let boil. Pour custard through a fine-mesh sieve into cleaned metal bowl. Stir in cream, rum, Cognac, vanilla and nutmeg. Cool completely, stirring occasionally; then refrigerate, covered, until cold -- at least 3 hours.
   
   
3. Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden.
   
   Makes about 1 quart.