Eggnog Ice Cream

Name: Eggnog Ice Cream
Ingredients: 1 3/4 cups half-and-half; 2 1/4 cups 2% reduced-fat milk; 1 (2-inch) cinnamon stick; 1 (5-inch) vanilla bean, split lengthwise; 1 cup sugar; 1/3 cup bourbon; 1/2 teaspoon ground nutmeg; 5 large egg yolks; Freshly grated nutmeg (optional)

9 ingredients

3 steps

Ingredients

1 3/4 cups half-and-half
2 1/4 cups 2% reduced-fat milk
1 (2-inch) cinnamon stick
1 (5-inch) vanilla bean, split lengthwise
1 cup sugar
1/3 cup bourbon
1/2 teaspoon ground nutmeg
5 large egg yolks
Freshly grated nutmeg (optional)

Directions

1

Combine first 3 ingredients in a heavy saucepan over medium-high heat. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Heat milk mixture to 180° or until tiny bubbles form around edge (do not boil).
2

Combine sugar, bourbon, nutmeg, and egg yolks in a bowl, stirring with a whisk. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce heat to medium. Heat mixture to 160°, stirring constantly. Discard vanilla bean and cinnamon stick. Pour mixture into a bowl, and place plastic wrap on surface of custard. Chill thoroughly.
3

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 8 hours or until firm. Garnish with freshly grated nutmeg, if desired.