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Prep Time: 30 Minutes Cook Time: 270 Minutes |
Ready In: 300 Minutes Servings: 1 |
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Even if you're not an eggnog lover, you're going to love this custardy ice cream. Freshly grated nutmeg and the rounded complexity of dark rum lend it a rich flavor plus a lovely aroma that will put you in the holiday spirit while you make dessert. 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 |
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.
4. Cooks' notes: · Custard can be chilled up to 1 day. · Ice cream can be made 1 week ahead.
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