Ingredients
- Heavy Cream: 1 cup
- Half-and-Half: 1 cup
- Prepared Eggnog (full-fat): 2 cups
- Granulated Sugar: 1/2 cup
- Large Egg Yolks: 4
- Vanilla Bean Paste: 1 teaspoon
- Dark Rum Extract or Apricot Nectar (optional): 2 tablespoons
- Freshly Grated Nutmeg: 1/2 teaspoon
Instructions
- Step 1: Whisk the egg yolks and granulated sugar together in a medium bowl until pale and creamy. In a saucepan, heat the heavy cream and half-and-half over medium heat until small bubbles form around the edges (do not boil).
- Step 2: Temper the egg yolks by slowly pouring about half of the hot cream mixture into the yolk mixture while whisking constantly. Return this tempered mixture to the saucepan with the remaining cream. Cook over low heat, stirring continuously with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon (reaching 170-175°F).
- Step 3: Remove the saucepan from the heat and immediately strain the custard base through a fine-mesh sieve into a clean bowl to remove any solids. Stir in the prepared eggnog, alcohol-free vanilla extract, nutmeg, and rum extract (if using).
- Step 4: Cover the bowl and chill the entire mixture completely in the refrigerator until thoroughly cold, at least 4 hours, but preferably overnight. The base must be very cold for successful churning.
- Step 5: Pour the chilled eggnog mixture into an ice cream maker and churn according to the manufacturer's directions (this usually takes 20-30 minutes) until the ice cream is soft-serve consistency.
- Step 6: Transfer the soft ice cream to an airtight container. Cover and freeze for 2 to 3 hours to allow the ice cream to harden ("ripen") before serving, garnishing with extra grated nutmeg if desired.
Notes
- For optimal texture, press plastic wrap directly onto the surface of the frozen ice cream before sealing the airtight container to minimize crystallization and freezer burn during long-term storage.
- If the ice cream is frozen too solid, allow it to sit out at room temperature for 5 to 10 minutes prior to scooping to restore the perfect creamy consistency.
- Enhance the rich, holiday flavor by serving generous scoops alongside warm gingerbread or a drizzle of spiced caramel sauce.
- Never rush the chilling step; your custard must be thoroughly cold (preferably overnight) before churning, or the base will freeze poorly resulting in icy, rather than creamy, ice cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American