RECIPE: EGG NOG ICE CREAM!

Directions

1. In a bowl over ice set aside 1 cup of heavy cream and a fine mesh strainer over top.
2. In a medium saucepan combine 1 cup milk, 1 cup heavy cream, sugar and the salt.
3. Set aside a bowl of 8 egg yolks beaten.
4. Heat saucepan on medium high until ingredients melt together and mixture just starts to boil.
5. Slowly add a bit of the warmed mixture into the egg yolks while whisking very fast to avoid the eggs from cooking.
6. Once about half the heated milk is added to the egg yolks, pour the egg yolk mixture into the sauce pan and turn heat down to medium low.
7. Cook while heating the mixture until it is thick enough to cover the back of a spoon and leave a trace when you run your finger through it (SEE IMAGE BELOW).
8. Pour mixture through strainer into the waiting bath of cold heavy cream.
9. Mix together and add the bourbon, nutmeg and vanilla extract.
10. Allow to cool to room temperature and then place mixture in refrigerator for 2 hours to overnight.
11. Churn mixture in ice cream maker to manufacturer’s instructions.
12. Freeze overnight.
13. Optional: add fresh nutmeg to top before serving for garnish.

(Photo Credit: Cooking Divine)