Eggnog Ice Cream


Photo Credit:epicurious

Creamy, nutmeg-spiced eggnog is one of my favorite holiday indulgences, and has been since I was a child. Now I’ve turned my favorite holiday cheer into a compelling ice cream.

1 teaspoon Myers’s Original Spiced Rum
¼ teaspoon freshly grated nutmeg
Pinch of salt
Step 1
In a heavy saucepan, bring the milk, 1 cup of the sugar, and the cream to a simmer.
Step 2
Meanwhile, whisk together the egg yolks and the remaining ¼ cup of sugar. Remove the milk mixture from the heat and add a little to the egg yolk mixture to warm it, whisking constantly to keep the yolks from curdling. Pour the egg yolk mixture into the hot milk mixture, whisking the milk constantly as you pour.
Step 3
Return the custard to the stove and cook it over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about 5 minutes.

Remove from the heat and strain it into a bowl. Let cool completely.
Step 4
Stir the sherry, brandy, vanilla extract, rum, nutmeg, and salt into the custard. Chill until thoroughly cold, at least 4 hours.
Step 5
Freeze in an ice-cream maker according to the manufacturer’s instructions.
Excerpted from
The Last Course
by Claudia Fleming with Melissa Clark. Copyright © 2001 by Claudia Fleming. Excerpted by permission of Random House, an imprint of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book from

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