Ingredients for Eggnog Ice Cream
- 6 large egg yolks
- 1 1/2 cups heavy cream
- Half And Half
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 vanilla bean, split and seeds scraped
- 1/2 cup brandy
- 1/4 cup dark rum
- 1 teaspoon vanilla extract
- 1/4 teaspoon freshly grated nutmeg
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How to Make Eggnog Ice Cream
- In a 2-quart stainless steel saucepan, lightly beat 6 large egg yolks.
- Add 1 1/2 cups heavy cream, 1 cup half-and-half, 1 cup sugar, and 1/4 teaspoon salt to the beaten yolks. Whisk until well combined.
- Add the seeds of 1 split vanilla bean to the mixture.
- Cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes).
- Immediately remove from heat. Strain the custard through a fine-mesh sieve into a medium bowl set over an ice bath to cool rapidly.
- Stir in 1 teaspoon vanilla extract and 1/4 teaspoon nutmeg.
- In a separate saucepan, heat 1/2 cup brandy over medium heat until reduced by half (about 5-7 minutes).
- Add the reduced brandy, the remaining 1/2 cup heavy cream, and 1/4 cup dark rum to the cooled custard. Stir gently to combine.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Churn in an ice cream maker according to the manufacturer's instructions.
- Once churned, transfer to an airtight container and freeze for at least 2 hours to harden further before serving.
- Enjoy your homemade Eggnog Ice Cream! Makes approximately 1 quart.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
713g
Fat
693g
Carbs
68g
