Eggnog Ice Cream

Name: Eggnog Ice Cream
Ingredients: 1 cup whole milk; 1/4 teaspoon salt; 7 large egg yolks; 3/4 cup sugar; 2 cups chilled heavy cream; 3 tablespoons dark rum; 1 teaspoon vanilla; 1/4 teaspoon freshly grated nutmeg; Garnish: freshly grated nutmeg; an instant-read thermometer; an ice cream maker

10 ingredients

3 steps

Ingredients

1 cup whole milk
1/4 teaspoon salt
7 large egg yolks
3/4 cup sugar
2 cups chilled heavy cream
3 tablespoons dark rum
1 teaspoon vanilla
1/4 teaspoon freshly grated nutmeg
Garnish: freshly grated nutmeg
an instant-read thermometer; an ice cream maker

Directions

1

Bring milk and salt to a boil in a 2- to 3-quart heavy saucepan over moderate heat. Remove from heat.
2

Whisk together yolks and sugar in a bowl, then gradually add 1/4 cup hot milk, whisking. Add yolk mixture to milk remaining in pan in a slow stream, whisking, and cook over low heat, stirring constantly with a wooden spoon, until mixture is slightly thickened, coats back of spoon, and registers 175°F on thermometer, 3 to 5 minutes. Immediately pour through a fine-mesh sieve set into a clean bowl and stir in cream, rum, vanilla, and nutmeg. Chill custard, covered, until cold, at least 2 hours.
3

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours. Soften slightly in refrigerator before serving, about 20 minutes.