Eggnog Ice Cream


  • 1 cup milk
  • 3/4 cup sugar
  • 5 large egg yolks
  • 2 1/4 cups whipping cream
  • 2 1/2 tablespoons bourbon
  • 1 tablespoon brandy
  • freshly grated nutmeg


  • Have a bowl and strainer ready to strain your cooked "custard" mixture as soon as it has cooked.
  • Heat milk and sugar in a stainless steel saucepan until sugar dissolves and mixture is heated.
  • Meantime, gently beat egg yolks to break and mix together (not until frothy). When the milk mixture is hot, gently pour it into the egg yolks while stirring (this is called "tempering" the egg yolks). Then pour the mixture back into the pan and cook over medium heat, stirring constantly with a wooden spoon until the mixture coats the back of the wooden spoon and you can run your finger through it leaving a trail (this will only take a few minutes).


  • Immediately, strain into your clean bowl. Add whipping cream, bourbon, brandy and nutmeg. Allow to cool completely in the refrigerator (overnight is great) before freezing according to manufacturer's directions in ice cream freezer.SOURCE: Adpated from Chez Panisse