Eggnog Ice Cream

Preparation

1. In a small bowl, combine brandy or rum and vanilla; sprinkle in gelatin and set aside to soften.
2. In a heavy saucepan, heat 1 1/2 cups of the milk over medium heat until steaming. Meanwhile, in a mixing bowl, whisk egg yolks and sweetened condensed milk.
3. Gradually pour the hot milk into the condensed milk/egg yolk mixture, whisking until blended. Return the mixture to the saucepan and cook, stirring with a wooden spoon, until the custard coats the back of the spoon lightly, 3 to 5 minutes. Do not overcook or boil, or the custard will curdle.
4. Strain the custard into a clean bowl. Add the softened gelatin mixture and whisk until it has melted. Whisk in nutmeg and the remaining 1 1/2 cups cold milk. Cover and refrigerate until well chilled, about 2 hours.
5. Pour into an ice cream maker and freeze according to manufacturer’s directions. If necessary, place the ice cream in the freezer to firm up before serving.

Tips & Notes

• Make Ahead Tip: Freeze for up to 4 days. If the ice cream becomes very hard in the freezer, soften it in the refrigerator for about 30 minutes before scooping.

Nutrition