I went a little cooking crazy over the holidays, not really computing how much cheese and cream I’d be consuming. When you’re eggnogged out, throw it in your ice cream maker and voila! Boozy creamy ice cream. I personally like bourbon in my eggnog, but some people prefer rum. I know a lot of people who claim they don’t like eggnog until they’ve had it homemade. Original recipe from here.
Ingredients
- 4 cups milk
- 5 whole cloves (or few dashes of ground cloves)
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 12 egg yolks
- 1 cups sugar
- 2 ½ cups bourbon
- 4 cups light cream
- 2 teaspoons vanilla extract
- ½ teaspoon ground nutmeg
What To Do
- Combine milk, cloves, ½ teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
- In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
- Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.
