Eggnog Ice Cream

Recipe by BeckyF
READY IN: 49hrs 30mins
YIELD: 1 quart




  • Lightly beat egg yolks in a 2-quart, noncorrosive, stainless steel saucepan.
  • Add 1 cup of the heavy cream, the half-and-half, the sugar and the salt to the beaten yolks and mix well.
  • Add the vanilla bean.
  • Set the saucepan over medium heat and stir the custard frequently until it thickens enough to coat the back of a spoon (about 180 degrees).
  • Immediately remove the saucepan from the heat and strain the mixture through a fine strainer into a medium bowl and set over ice.
  • Add the vanilla extract and nutmeg.
  • Add brandy to the saucepan and heat over moderate heat until reduced by half.
  • Add the reduced brandy to the custard with the remaining heavy cream and dark rum.
  • Stir together.
  • Refrigerate for several hours or overnight.
  • Freeze in an icecream freezer according to the manufactures directions.
  • Makes 1 quart.