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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Holiday desserts aren't limited to cakes and pies. Break out of the mug by serving your eggnog in a rich ice cream recipe that's loaded with the fragrant flavor of vanilla bean and ground nutmeg. Ingredients:
2 cups milk |
1 vanilla bean, split lengthwise |
8 egg yolks |
1 cup sugar |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
3 cups whipping cream |
1 cup refrigerated eggnog |
Directions:
1. Cook milk in a heavy saucepan over medium heat, stirring often, just until bubbles appear; remove from heat. Add vanilla bean; cover and let stand 20 minutes. Remove vanilla bean from milk; using the tip of a small sharp knife, scrape vanilla bean seeds into milk. Discard vanilla bean pod.
2. Whisk together egg yolks and next 4 ingredients in a large bowl until thickened. Gradually whisk warm vanilla milk into yolk mixture; return to saucepan.
3. Cook over low heat, whisking constantly, 20 minutes or until a thermometer registers 160° and custard coats a spoon. Remove from heat; pour through a wire-mesh strainer into a bowl. Cool at room temperature about 30 minutes, stirring occasionally. Stir in whipping cream and eggnog; cover and chill 1 hour.
4. Pour custard mixture into freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt; let stand 1 hour before serving.
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