Eggnog Ice Cream

Because the alcohol in the bourbon doesn't fully cook off, the ice cream doesn't freeze hard in the churn.

Yield: 8 servings (serving size: 2/3 cup)

Ingredients

• 1 3/4  cups  half-and-half
• 2 1/4  cups  2% reduced-fat milk
• 1  (2-inch) cinnamon stick
• 1  (5-inch) vanilla bean, split lengthwise
• 1  cup  sugar
• 1/3  cup  bourbon
• 1/2  teaspoon  ground nutmeg
• 5  large egg yolks
• Freshly grated nutmeg (optional)

Preparation

1. Combine first 3 ingredients in a heavy saucepan over medium-high heat. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Heat milk mixture to 180° or until tiny bubbles form around edge (do not boil).

2. Combine sugar, bourbon, nutmeg, and egg yolks in a bowl, stirring with a whisk. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce heat to medium. Heat mixture to 160°, stirring constantly. Discard vanilla bean and cinnamon stick. Pour mixture into a bowl, and place plastic wrap on surface of custard. Chill thoroughly.

3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 8 hours or until firm. Garnish with freshly grated nutmeg, if desired.

Nutritional Information

Calories:

260 (35% from fat)

Fat:

10.2g (sat 5.6g,mono 3.4g,poly 0.7g)

Protein:

5.5g

Carbohydrate:

31g

Fiber:

0.0g

Cholesterol:

153mg

Iron:

0.4mg

Sodium:

61mg

Calcium:

152mg