Eggnog Ice Cream
Equipment
- 1 Saucepan
- 1 Whisk
- 1 Mixing bowl
- 1 Ice cream maker
- 1 airtight container
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- In a saucepan, combine heavy cream, whole milk, and granulated sugar over medium heat until sugar dissolves.
- In a mixing bowl, whisk together egg yolks until smooth.
- Gradually add the hot cream mixture to the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in vanilla extract, nutmeg, cinnamon, and salt.
- Cool the mixture to room temperature, then refrigerate for at least 4 hours.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze until firm, about 2 hours.
Notes
For best results, ensure your ice cream maker bowl is pre-frozen according to the manufacturer's instructions, and consider adding a splash of rum or bourbon for a more traditional eggnog flavor. Be sure to constantly whisk the egg mixture to prevent curdling, and always chill thoroughly before churning for the creamiest texture.
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