Eggnog Ice Cream (Alton Brown) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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From the Great Big Food Show Ingredients:
4 egg yolks |
1/3 cup sugar |
1 pint whole milk |
1 cup heavy cream |
1 1/4 ounces bourbon |
1 1/4 ounces dark rum |
1 teaspoon freshly grated nutmeg |
Directions:
1. In the bowl of a stand mixer beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Set aside.
2. In a medium saucepan, over medium heat, combine the milk and heavy cream and bring just to a simmer, stirring occasionally. Decrease the heat to low and temper in the egg mixture. Cook until the mixture just begins to thicken, approximately 5 minutes. Remove from the heat, stir in the nutmeg, bourbon and rum. Pour into a medium mixing bowl and set in the refrigerator. Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees F, stirring occasionally. Once chilled, process in an ice cream maker according to the manufacturers' instructions. Place in an airtight container and put in freezer for 2 hours before serving
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