Eggnog Ice Cream
Celebrate the holidays with a new take on eggnog: Eggnog Ice Cream.
Jennifer Welshhons, pastry chef at Wildwood Restaurant in Portland, likes to top this rich ice cream with hot Hazelnut Caramel Sauce.
How to Make It
Step 1
1
In an 8- to 10-inch frying pan over high heat, bring bourbon to a simmer. Remove from heat, carefully ignite with a match (not beneath or near a fan, vent, or flammables), and shake pan gently until flame dies. Set aside.
Step 2
2
In a 3- to 4-quart pan over high heat, stir milk with sugar until simmering. Remove from heat and whisk some of the hot liquid into yolks; then return mixture to pan.
Step 3
3
Stir over low heat until custard coats the back of a spoon in a smooth, velvety layer, 6 to 9 minutes.
Step 4
4
Remove from heat and stir in whipping cream, bourbon, and nutmeg. Pour mixture through a fine strainer into a large metal bowl; discard residue. Nest bowl of custard in ice and stir often until the mixture is cold, about 15 minutes.
Step 5
5
Pour custard into an ice cream maker and freeze, following manufacturer's directions or until dasher is hard to turn.
Step 6
6
Serve or, for firmer ice cream, store airtight in freezer at least 3 hours (or up to 1 week).
Step 7
7
Nutritional analysis does not include Hazelnut Caramel Sauce.
Ingredients
1/2 cup bourbon (optional)
2 cups milk
1 1/4 cups sugar
8 large egg yolks
2 cups whipping cream
3/4 teaspoon ground nutmeg
Directions
Step 1
1
In an 8- to 10-inch frying pan over high heat, bring bourbon to a simmer. Remove from heat, carefully ignite with a match (not beneath or near a fan, vent, or flammables), and shake pan gently until flame dies. Set aside.
Step 2
2
In a 3- to 4-quart pan over high heat, stir milk with sugar until simmering. Remove from heat and whisk some of the hot liquid into yolks; then return mixture to pan.
Step 3
3
Stir over low heat until custard coats the back of a spoon in a smooth, velvety layer, 6 to 9 minutes.
Step 4
4
Remove from heat and stir in whipping cream, bourbon, and nutmeg. Pour mixture through a fine strainer into a large metal bowl; discard residue. Nest bowl of custard in ice and stir often until the mixture is cold, about 15 minutes.
Step 5
5
Pour custard into an ice cream maker and freeze, following manufacturer's directions or until dasher is hard to turn.
Step 6
6
Serve or, for firmer ice cream, store airtight in freezer at least 3 hours (or up to 1 week).
Step 7
7
Nutritional analysis does not include Hazelnut Caramel Sauce.
Search All of Sunset's Recipes
The Latest
This Oakland Kitchen’s Makeover Was Inspired by the Homeowner’s Late Mother
