Eggnog Ice Cream
- 8 egg yolks
- 3/4 cup sugar
- 1/8 teaspoon salt
- 1 Tablespoon vanilla
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 cup half and half
- 2 cups heavy whipping cream
In a medium saucepan, whisk together egg yolks, sugar, salt, vanilla, nutmeg, cinnamon, half and half, and heavy whipping cream.
Heat over medium heat while whisking. Heat and whisk until custard starts to just barely bubble on the edges. Remove from heat just before custard starts to boil.
Immediately pour custard into a new container to stop the cooking.
Cover the custard with plastic wrap so that the plastic is pressed against the top of the custard. (This prevents a skin from forming on the top of the custard as it cools.)
Refrigerate for 6 hours or overnight, until custard is completely cold.
Churn cold custard in ice cream maker according to your ice cream maker’s instructions.
Work quickly to transfer ice cream to a freezer safe container.
Freeze ice cream for 2-4 hours or until completely frozen.
Recipe Tip: I like to use a flat whisk for this recipe. It really helps to get into the corners of the saucepan so that you don’t get spots that aren’t mixed well that could potentially thicken too much or burn.