The holidays are a treacherous time, my friends. People are always just showing up, unexpected and uninvited, wanting to be fed or watered! How can you possibly prepare for this onslaught?
More eggnog, of course. For instance, if you are like me, and you keep around plenty of the cooked custard base without the egg white form worked into it, well, then you could surprise your various guests with delicious eggnog ice cream. That’s right, it’s a drink, it’s an ice cream base — it’s both.
Eggnog Ice Cream
- 4 large egg yolks
- 1/3 cup sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon nutmeg (freshly grated)
- 3 ounces bourbon
- Whisk the egg yolks and sugar together in a large mixing bowl until the yolks lighten in color and the sugar is completely dissolved. Set aside.
- Combine the milk, cream and nutmeg in a medium saucepan over high heat and bring just to a boil, stirring occasionally. Remove from the heat and gradually stir the hot mixture into the egg yolk and sugar mixture. Return everything to the pan and cook until the mixture reaches 160 degrees F.
- Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and refrigerate. Chill the mixture until it reaches a temperature of 40 degrees F, 4 to 6 hours.
- Once it’s chilled, process the mixture in an ice cream maker according to the manufacturer’s instructions. Serve as is for soft-serve or freeze in an airtight container for 2 to 4 hours for traditional ice cream.