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