Eggnog Ice Cream

Name: Eggnog Ice Cream
Yield: makes about 1 quart (1 liter)
Ingredients: 1 cup (250 ml) whole milk; 2/3 cup (130 g) sugar; Pinch of salt; 2 cups (500 ml) heavy cream; 6 large egg yolks; 1 teaspoon freshly grated nutmeg, or more to taste; 2 tablespoons brandy; 2 tablespoons dark rum; 2 teaspoons vanilla extract

December 9, 2011

If you need to liven things up around your holiday table, this tipsy ice cream will do the trick. Warm apple crisp, cranberry upside-down cake, or the ever-popular pumpkin pie—all are improved with a sidecar of this frozen version of eggnog. This will definitely make those obligatory family get-togethers a bit less traumatic…which I offer on very good authority. The simplest way to measure freshly grated nutmeg, which is the only kind you should use, is to fold a sheet of paper in half, reopen it, and grate the nutmeg over the paper. Then fold the paper again to direct the nutmeg into the measuring spoon.

Recipe notes

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