This perfect ice cream for the holidays can be made with store-bought eggnog, as in the Variation (below), or by following this traditional recipe for an egg-custard base. It can be tricky to find a carton of store-bought eggnog in July, but this recipe means you can make this treat all year-round.
8 egg yolks
1 1/4 granulated sugar
3 cups milk
1 cup whipping (35{66b6894243fae1cf8d035247b216f5de95eabc52966fe1c953247538cec7f90c}) cream
2 tbsp rum extract or rum ( if too strong reduce to 1 tsp, but do not put in too much alcohol as you will have a hard time getting your ice cream to freeze)
1 tbsp vanilla
1 tsp brandy
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1. In a bowl, whisk egg yolks with sugar until thickened and pale yellow. Set aside.
2. In a medium saucepan over medium-low heat, bring milk and cream to a simmer. Gradually whisk into the egg mixture.
3. Return entire mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Strain into a clean large bowl. Let cool to room temperature.
4. Stir in rum extract, vanilla, brandy, nutmeg and cinnamon until thoroughly blended. Cover and refrigerate until completely cold or overnight.
5. Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.
VARIATION: Quick Eggnog Ice Cream:
To make ice cream from store-bought eggnog, omit egg yolks, sugar, milk, cream and vanilla. In a bowl, stir together 4 cups store-bought eggnog, rum extract, brandy, nutmeg and cinnamon. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.
Submitted by: SusieSnowflake