Just in case yesterday’s post didn’t give you your eggnog fix, I thought I’d share another with you (Sorry to all you eggnog haters out there!). Or better yet, maybe you are going to make those scrumptious Eggnog Macarons and you need something to do with all those egg yolks you saved ;)
So remember how I mentioned last week that I was sick? Well, I’m still sick. Ugh. After this stupid virus caused me to miss not one, but TWO Christmas parties this weekend I decided it was time to go to the doctor and get it over and done with. But to the defense of my immune system I almost got better, but then I did something crazy – and ran 18 miles on Friday morning so I guess my body decided it still wanted to be sick?
Moving on to the point of this story.. the doctor prescribed me an antibiotic and suggested I also take some Sudafed. You guys, they card you for Sudafed (!!) and make you sign your life away! Supposedly kids (or adults?) use to to make meth. I was in shock (and apparently must live in a bubble). I joking told the pharmacist that these kids would have to be chemistry geniuses to figure that out, but I was quickly informed that all you need is the internet – I stand corrected sir. But seriously who the hells gives instructions on how to make drugs on the internet?! This world is a crazy place!
Now back to this delicious ice cream! I’ve mentioned it before, but my husband Lance loves his eggnog. Me? Eh I like it but I can only handle like one or two small cups through the whole season, I think it’s the thick texture that I just can’t jump behind. But Lance can drink a glass every day if we have it in the fridge.
So as an extra special treat, I decided to make home some eggnog ice cream. Until like last week it was still in the 70’s here in Phoenix so ice cream in the winter is kind of necessary – although I think I’d eat it in the winter even if it was snowing!
This eggnog ice cream is perfectly creamy and a little boozy too. When it was churning it just smelled just like eggnog – I was so excited to get a spoonful of it. It has all my favorite flavor components of eggnog but without actually having to drink a cup of it, win-win!
- 1 cup whole milk
- ⅔ cup sugar
- Pinch of salt
- 2 cups heavy cream
- 6 large egg yolks
- 1 tsp freshly grated nutmeg
- 2 tbsp dark rum
- 1 tbsp brandy
- 2 tsp vanilla extract
- Warm the milk, sugar and salt in a medium saucepan. Pour the cream into a large bowl and set a fine mesh strainer over the top.
- In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolk mixture back into the saucepan.
- Cook the mixture over medium heat, stirring constantly and scraping the bottom of the pan with a heat-proof spatula as you stir, until the mixture thickens slightly and coats the back of a spoon. Pour the custard through the mesh sieve, into the cream to cool. Mix in the nutmeg, rum, brandy and vanilla extract and stir to combine. Cover and chill the mixture thoroughly in the refrigerator.
- Once the mixture completely chilled, freeze the mixture in an ice cream maker according to the manufacturer’s instructions.