Eggnog Ice Cream

Directions

1. 1
   Lightly beat egg yolks in a 2-quart, noncorrosive, stainless steel saucepan.
2. 2
   Add 1 cup of the heavy cream, the half-and-half, the sugar and the salt to the beaten yolks and mix well.
3. 3
   Add the vanilla bean.
4. 4
   Set the saucepan over medium heat and stir the custard frequently until it thickens enough to coat the back of a spoon (about 180 degrees).
5. 5
   Immediately remove the saucepan from the heat and strain the mixture through a fine strainer into a medium bowl and set over ice.
6. 6
   Add the vanilla extract and nutmeg.
7. 7
   Add brandy to the saucepan and heat over moderate heat until reduced by half.
8. 8
   Add the reduced brandy to the custard with the remaining heavy cream and dark rum.
9. 9
   Stir together.
10. 10
    Refrigerate for several hours or overnight.
11. 11
    Freeze in an icecream freezer according to the manufactures directions.
12. 12
    Makes 1 quart.