Egg Nog Ice Cream

Name: Egg Nog Ice Cream
Ingredients: 5 whole Egg Yolks; 1 cup Sugar; 1 cup Whole Milk; 4 cups Half-and-half; 1 whole Vanilla Bean, Split And Seeds Scraped; 3/4 teaspoons Fresh Ground Nutmeg; 2 teaspoons Ground Cinnamon

7 ingredients

2 steps

Ingredients

5 whole Egg Yolks
1 cup Sugar
1 cup Whole Milk
4 cups Half-and-half
1 whole Vanilla Bean, Split And Seeds Scraped
3/4 teaspoons Fresh Ground Nutmeg
2 teaspoons Ground Cinnamon

Directions

1

With an electric mixer, beat egg yolks and sugar until thick and pale yellow. In a Dutch oven or large pan, add milk, half-and-half, vanilla beans with seeds, nutmeg, and cinnamon over medium-high heat and bring to a boil, stirring occasionally. Remove from heat and pour about 1 cup of milk mixture into eggs, whisking as you pour to temper the eggs. Stir the tempered mixture into the remaining milk mixture and continue to cook over medium-high heat until thickened. Remove vanilla beans. Chill for at least 8 hours or completely cooled. Pour into an ice cream freezer and follow manufacturer's directions. Serve immediately or store in an airtight container in the freezer until ready to serve.
2

Makes about 1.5 quarts.