Eggnog Ice Cream

Out of season? Yes. But I found the recipe scribbled on the back of an envelope when I was cleaning off the desk last week and I wanted to document it for posterity. What can I say (other than I am a slob)?

This is not my first go-’round with eggnog in the form of a frozen treat. If I had to guess—which is the only option I have at this point—I would say that I adapted the recipe below from my own recipe, using what I had on hand at the time. Bill says whipping things up from whatever’s in the fridge is one of my strengths.

********

Eggnog Ice Cream

4 egg yolks
⅓ c. brown sugar
¼ tsp. nutmeg
pinch salt
3 c. eggnog
1 c. heavy cream
4 tsp. corn starch
½ tsp. vanilla extract
1 Tbsp bourbon

1. Mix the eggnog & heavy cream in a bowl.

2. Whisk the egg yolks in a saucepan. Add the brown sugar and nutmeg, then whisk the whole lot together. Add about half of the dairy mixture, the pinch of salt, and the corn starch, then whisk that whole lot together.

3. Warm the dairy and egg mixture on the stove over medium low heat and stir regularly; you are making a custard. You want it to be as thick as melted ice cream and leave a clear line when you drag your finger across the back of the spoon/spatula.

4. While the custard is thickening on the stove, add the vanilla extract to the remaining (cold) dairy mixture.

5. When the custard is ready, remove from heat and strain into the cold dairy mixture. Mix thoroughly. Now you have ice cream base.

6. Chill the ice cream base for several hours or overnight.

7. Immediately before churning, stir in the bourbon.

8. Freeze in your ice cream maker according to manufacturer’s instructions. Allow to further harden in the freezer after churning.