Since it is eggnog season, I thought that it would be a great idea to make some eggnog ice cream. Perfect over warm pumpkin bread pudding, sandwiched between gingerbread or gingersnap cookies, scooped into a mug of steaming hot chocolate, or just by itself in all its yummy goodness. How does it taste? Like eggnog...ice cream. Delicious. Please note: Do Not Boil the eggnog ice cream base! You will have scrambled eggnog, and that is not so delicious.
Eggnog Ice Cream
4 eggs, lightly beaten
1 cup sugar
4 cups half and half
3/4 teaspoon nutmeg
2 teaspoons vanilla
In a saucepan, whisk together the eggs, sugar, and nutmeg. Slowly whisk in the half and half. Cook over medium heat, stirring constantly, until the mixture is slightly thickened and steaming, and reaches 160F. Do not boil! When the eggnog has reached 160F, remove from the heat and stir in the vanilla. Let cool to room temperature, then refrigerate for 4 hours, or overnight.
When you are ready to make the ice cream, pour the ice cream base into the ice cream maker, and freeze according to the manufacturer's instructions. When the ice cream is finished, transfer into a freezable container and store in the freezer until ready to serve. Makes about 1 1/2 quarts.
Enjoy! -Cardamommy
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