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Eggnog Ice Cream

Eggnog Ice Cream


1 cup whole milk
¼ teaspoon salt
7 large egg yolks
¾ cup sugar
2 cups chilled cream
3 tablespoons dark rum
1 teaspoon vanilla
¼ teaspoon freshly grated nutmeg

Special equipment: an instant-read thermometer; an ice cream maker
Garnish: freshly grated nutmeg


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

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 80°C 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.

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.

Cooks' notes: Custard can be chilled up to 1 day. Ice cream can be made 1 week ahead, frozen in an air-tight container.

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