Makes about 1 quart When you think about it, egg nog is not so different from ice cream base: they both contain egg yolks, cream, and sugar, and they both benefit from a spike of booze. Our version is enriched with extra egg yolks, nutmeg, cinnamon, and just the right amount of brandy (or rum). Be sure to grate your nutmeg just before using it. You’ll get a lot more flavor that way.
Every year we tweak this recipe a little bit by changing the ratio of spices or using a different kind of spirit. Last year’s version (shared here) was the best yet. It really does taste like egg nog and has a lovely soft consistency.
TECHNIQUE: Ice cream
SPECIAL EQUIPMENT: Ice cream machine
CHILLING TIME: 2 hours or overnight
SHELF LIFE: 1 week
INGREDIENTS
- 7 large egg yolks
- ½ cup sugar
- 2 cups heavy cream
- ¾ cup 1% or 2% milk
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 tablespoons brandy or rum
- 1 teaspoon pure vanilla extract
INSTRUCTIONS
MAKE THE BASE
- In a medium heatproof bowl, whisk the egg yolks just to break them up, then whisk in half of the sugar (¼ cup). Set aside.
- In a heavy nonreactive saucepan, whisk together the cream, milk, nutmeg, cinnamon, salt, and the remaining sugar (¼ cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
- Carefully scoop out about ½ cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
- Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
- Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or up to overnight.
- Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.
MAKE IT YOUR OWN
- Try your favorite spirit instead of rum or brandy. Bourbon would be equally delicious!
SERVE IT WITH
- Pumpkin Pie Ice Cream, Ricanelas Ice Cream, or Crème Fraîche Ice Cream
- Vanilla Butterscotch Sauce
- Brown Sugar Graham Crackers to make an ice cream sandwich.
