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Eggnog Ice Cream

Cooking Light

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Outstanding

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
Tory McPhail, Tory McPhail, Cooking Light, DECEMBER 2008