Every holiday I have to buy a small container of eggnog, just because. Eggnog is pretty easy to make at home, if you’re in the mood and it’s so much better than store bought. Why not take it one step further and make ice cream instead? Especially if you’ve got a taste for eggnog in the summer. This recipe is adapted from The Gourmet Cookbook.
1 cup whole milk
1/4 tsp. salt
7 large egg yolks
2/3 granulated sugar
2 cups heavy cream
2 Tbsp. dark rum
2 Tbsp. Cognac or other brandy
1 tsp. vanilla extract
1/4 tsp. freshly grated nutmeg
Bring milk and salt just to a boil in a 2-3 quart heavy saucepan over moderate heat. Once it begins to boil, remove from heat.
Meanwhile, whisk together the yolks and sugar in a large metal bowl. Add the hot milk in a slow stream, whisking constantly. Return the custard to the pan and cook, whisking constantly over low heat until the custard thickens and registers 170 degrees on an instant-read thermometer. This should take about 10 minutes, do not let it boil.
Pour the custard through a fine-mesh sieve into a cleaned metal bowl. Stir in the cream, rum, Cognac, vanilla, and nutmeg. Cool completely, stirring occasionally, then refrigerate, covered, until cold, at least 3 hours.
Freeze the custard in an ice cream maker. Transfer to an airtight container and put in the freezer to harden.