Nothing says the Holiday season like Egg Nog... This Egg Nog Ice Cream will blow you away.
Makes approximately 1 quart
Ingredients:
2 cups (500 mL) heavy cream 35%
1 cup (250 mL) whole milk
½ cup (125 mL) pumpkin puree
1 tsp (5 mL) vanilla extract
5 egg yolks
½ cup (125 mL) sugar
¼ tsp (1 mL) cinnamon
1 tsp (5 mL) nutmeg
2 cloves
2 Tbsp bourbon or dark rum (optional)
Method:
Whisk cream, milk, and cloves in a medium heavy-based saucepan. Heat until mixture just starts to simmer (don't boil).
Meanwhile whisk egg yolks, sugar, cinnamon, and nutmeg in a bowl until pale and thick. Slowly whisk the cream mixture into the egg mixture (tempering the eggs). Pour back into the saucepan
Place pan on a low heat; stirring constantly until mixture has thickened and coats the back of the spoon (or reaches at least 165ºF).
Strain mixture into a heatproof bowl, whisk in vanilla then cover and refrigerate until well chilled.
Pour into your ice cream maker and follow manufacturers instructions on operation. When almost frozen; add the bourbon or rum if using. Once mixture is frozen; eat immediately or freeze for up to 1 week.
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