Eggnog ice cream

Given that eggnog has always tasted like rum-laced melted ice cream to me, I’m surprised it took me so long to hit on the idea of eggnog ice cream.

I made a batch a couple of days before Christmas as an alternative dessert for people who don’t like Christmas pudding.

It turns out I don’t know those kind of people… My guests like their Christmas pudding topped with both brandy butter and a goodly scoop of eggnog ice cream.

The pudding and ice cream combo is such a winner, that I think we’ll forgo the brandy butter altogether next year.

Eggnog ice cream

• 4 egg yolks
• 1/3 cup sugar
• 2 cups whole milk
• 1 cup double cream
• 1/2 tsp nutmeg, freshly grated
• 1/4 cup dark rum

1. In a mixing bowl, beat together the egg yolks and sugar until pale and smooth.
2. In a medium-size saucepan, bring the milk, cream and nutmeg just to the boil.
3. Remove from the heat, and very slowly add the hot cream to the egg mixture, whisking constantly.
4. Return the mixture to the saucepan over a medium-low flame. Heat, stirring, until the mixture coats the back of a spoon.
5. Remove from the heat, stir in the rum, and chill thoroughly before churning in an ice-cream maker.

Tags: Christmas, gluten-free, ice cream, vegetarian