Eggnog Gelato

READY IN: 1hr 30mins
YIELD: 1 quart


  • 8
    large egg yolks, at room temperature
  • 34
    cup sugar
  • 2 14
    cups whole milk
  • 14
  • 2
    tablespoons rum, preferably dark rum, such as Meyer's Dark Rum
  • 2
    tablespoons Bourbon
  • 1
    teaspoon vanilla extract
  • 1
    teaspoon grated nutmeg
  • 14
    teaspoon salt


  • Beat the yolks and sugar in a bowl with an electric mixer on medium speed until thick and pale yellow, about 3 minutes.
  • The beaten mixture should make satiny ribbons that do not instantly dissolve back into the mixture when the beaters are lifted out of it; set aside.
  • Heat the milk and cream in a saucepan over medium heat until barely bubbling around the pan’s inner edge; do not boil.
  • Whisking constantly, add about 1/3 of the hot milk mixture to the beaten yolk mixture until smooth.
  • Whisk this combined mixture back into the remaining hot milk mixture.
  • Instantly decrease heat to low; cook slowly until thickened like very runny pudding, about 5 minutes.
  • Strain through a fine-mesh sieve into a clean bowl; stir in rum, bourbon, vanilla, nutmeg, and salt.
  • Refrigerate until cold, for at least 4 hours or preferably overnight.
  • Just before freezing the gelato, place the egg nog custard in the freezer for 10 minute to get it really chilled down.
  • Freeze custard in you ice cream maker according to the manufacturer’s instructions.
  • Serve at once or transfer to freezer container and store in freezer for up to 1 month.
  • Soften at room temperature for up to 10 minutes before serving.