Do you still have Eggnog in the fridge? Are you looking to get rid of it? Or are you still craving a little bit of the holidays and want something lovely and decadent to ring in 2012? I made this just before Christmas and we took it to my in-laws for Christmas Eve dessert - it's really good. And I'm not just saying that. Really good. If you're out of eggnog, go grab some before it's out of stores and make up a batch.
Eggnog Ice Cream
makes 2 pints
2 cups eggnog
1 1/2 cups cream
1 cup sugar
1/2 teaspoon freshly grated nutmeg
2 tablespoons corn syrup
2 egg yolks
1/4 teaspoon flake salt
In a small bowl whisk together egg yolks and salt and set aside. In a 3 quart saucepan, combine eggnog, cream, sugar, nutmeg, and corn syrup. Bring to a low boil and boil four minutes. When milk mixture has boiled, scoop out 1/4 cup and whisk quickly into egg mixture. Repeat with two more scoops of milk mixture until everything is hot. Pour all remaining milk mixture into eggs and combine.
Place plastic wrap directly on top of the milk mixture and let cool. Refrigerate at least one hour. Pour into ice cream maker and follow manufacturers instructions (should take about 25 minutes).
Serve immediately or freeze and keep up to two weeks.
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