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Eggnog ice cream
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Ingredients
- 4 egg yolks
- 1/3 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup sugar
- 1 pint whole milk
- 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup double cream
- 1 teaspoon freshly Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated nutmeg
- 3 ounces bourbon
Method
How to make Eggnog ice cream
1) In the bowl of a stand mixer, beat together the egg yolks and sugar until the yolks lighten in colour and the sugar is completely dissolved. Set aside.
2) In a medium saucepan, over high heat, combine the milk, double cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 70C. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl and set in the refrigerator.
3) Chill the mixture in the refrigerator until it reaches a temperature of 4C, approximately 4 to 6 hours.
4) Once chilled, process in an ice cream maker according to the manufacturer's instructions. Serve as is for soft-serve, or place in an airtight container and put in the freezer for 2 to 4 hours for traditional ice cream.
