David Lebovitz' Egg Nog Ice Cream
Ingredients
1 cup (250 ml) whole milk
2/ 3 cup (130 g) sugar
Pinch of salt
2 cups (500 ml) heavy cream
6 large egg yolks
1 teaspoon freshly grated nutmeg, or more to taste
2 tablespoons brandy
2 tablespoons dark rum
2 teaspoons vanilla extract Method
Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scrap- ing the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Mix in the nut- meg, brandy, rum, and vanilla and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator. Once the mixture is cold, taste it, and grate in more fresh nutmeg if you wish. Freeze in your ice cream maker according to the manufacturer's instructions.
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