Eggnog Ice Cream

Directions

1. 1
   Combine first three ingredients in a heavy saucepan over medium-high heat.
2. 2
   Scrape seeds from vanilla bean; add seeds and bean to milk mixture.
3. 3
   Heat to 180 or until tiny bubbles form around edge (do not boil).
4. 4
   Combine sugar, bourbon, nutmeg and egg yolks in a bowl, stirring with a whisk.
5. 5
   Gradually add half of hot milk mixture, whisking constantly.
6. 6
   Return milk mixture to pan.
7. 7
   Reduce heat to medium.
8. 8
   Heat to 160, stirring constantly.
9. 9
   Discard vanilla bean and cinnamon stick.
10. 10
    Pour mixture into a bowl, and place plastic wrap on surface of custard.
11. 11
    Chill thoroughly.
12. 12
    Process in ice cream maker according to manufacturer's instructions.
13. 13
    Transfer to a freezer-safe container, cover and freeze for 8 hours or until firm.