Eggnog Ice Cream
A frozen version of eggnog gives the holiday libation a refreshing twist.
4 egg yolks
1/3 cup sugar
1 pint whole milk
1 cup heavy cream
1 teaspoon freshly grated nutmeg
3 ounces bourbon
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the sugar and continue to beat until the sugar completely dissolves. Add the milk, cream, bourbon and nutmeg and whisk to combine.
Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees, approximately 4 to 6 hours.
Once chilled, process in an ice cream maker according to the manufacturers instructions. Serve as is for soft-serve or place in an airtight container and put in the freezer for 2 to 4 hours for traditional ice cream.
Makes 1 quart ice cream.
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