Eggnog Ice Cream

Eggnog Ice Cream

Nothing says the Holiday season like Egg Nog... This Egg Nog Ice Cream will blow you away.


2 cups (500 mL) heavy cream 35%
1 cup (250 mL) whole milk
1 tsp (5 mL) pure vanilla extract
5 egg yolks
½ cup (125 mL) sugar
¼ tsp (1 mL) cinnamon
1 tsp (5 mL) nutmeg
2 cloves
2 Tbsp bourbon or dark rum (optional)


Prep time: ,


Makes: 12


Whisk cream, milk, and cloves in a medium heavy-based saucepan. Heat until mixture just starts to simmer (don't boil).
Meanwhile whisk egg yolks, sugar, cinnamon, and nutmeg in a bowl until pale and thick.
Slowly whisk the cream mixture into the egg mixture (tempering the eggs).
Pour back into the saucepan
Place pan on a low heat; stirring constantly until mixture has thickened and coats the back of the spoon (or reaches at least 165ºF).
Strain mixture into a heatproof bowl, whisk in vanilla then cover and refrigerate until well chilled.
Pour into your ice cream maker and follow manufacturers instructions on operation.
When almost frozen; add the bourbon or rum if using.
Once mixture is frozen; eat immediately or freeze for up to 1 week.

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