Eggnog Ice Cream
It always seemed to me that eggnog was meant to be churned into ice cream. The ingredients are identical--eggs, dairy, sugar--and the splash of bourbon helps keep homemade ice cream soft and easy to scoop.
For fresh nutmeg flavor, opt for whole nutmegs. Use a rasp-style zester to grate just what you need--a little fresh nutmeg goes a long way!
Makes 1½ pints
4 large egg yolks
2 cups heavy cream
1 cup whole milk
2/3 cup granulated sugar
½ teaspoon freshly grated nutmeg
2 tablespoons bourbon
Place the egg yolks in a small bowl and whisk to break them up.
Set a large, heavy-bottomed pot over medium heat. Pour in the cream and milk. Add the sugar and nutmeg. Heat the cream mixture, stirring often to dissolve the sugar. When you see tiny bubbles form around the edges of the pot, turn off the heat.
While continuously whisking the egg yolks, pour in about ½ cup or so of the hot cream mixture. Then whisk the cream mixture that is still in the pot and slowly pour the tempered yolks into the pot. Turn the heat up to medium-low. Use a rubber spatula to continuously stir and scrape the bottom and sides of the pot. Gently cook until the mixture thickens enough to coat the back of a spoon, about 5 minutes (or 165°F on an instant-read thermometer.)
Strain through a fine-mesh sieve into a large bowl, then stir in the bourbon. Cover and chill in the refrigerator for at least 4 hours or, better yet, overnight. Churn in an ice cream maker according to the manufacturer's instructions.
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