A delicious and creamy homemade eggnog ice cream, perfect for the holiday season. This recipe combines the classic flavors of eggnog with the smooth texture of ice cream for a delightful treat.
Preparation time
20min
Ingredients
6 Servings
- 5 egg yolks
- 1 tsp ground nutmeg
- 480 ml heavy cream
- 150 g sugar
- 1 tsp vanilla extract
- 240 ml whole milk
Directions
Step 1
In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium heat until the mixture begins to steam, but do not let it boil.
Step 2
In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale and thick.
Step 3
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
Step 4
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Step 5
Remove from heat and stir in the vanilla extract and ground nutmeg.
Step 6
Pour the mixture through a fine-mesh sieve into a clean bowl. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Step 7
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.
Step 8
Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.