Email to Debbie Wharton Howell      

EGGNOG ICE CREAM

Source of Recipe


epicurious



List of 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
  






Instructions



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






Final Comments


Makes about 1 1/2 quarts

Cooks' notes:
• Custard can be chilled up to 1 day.
• Ice cream can be made 1 week ahead.