Egg Nog Ice Cream
Published by Houghton Mifflin Harcourt
Mostly associated with Christmas and New Year’s, eggnog, traditionally made from milk, sugar, cream, eggs, nutmeg and sometimes liquor, is a beverage people tend to either love or loathe: I don’t know anyone in between. Even if you aren’t a fan, try this very adult ice cream: for me, the flavors work even better in the ice cream than in the drink.
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Equipmentice cream maker
Taste and Texturecreamy, spiced, sweet, winey
Type of Dishice cream
- 3 cups half and half
- ½ cup white sugar
- ½ teaspoon freshly grated nutmeg
- Zest of 1 lemon
- Zest of 1 orange
- One 4-inch vanilla bean, split and scraped
- 8 large egg yolks, at room temperature
- Pinch kosher salt
- 2 tablespoons Amaretto
- 2 tablespoons Anisette or Sambuca
- 2 tablespoons Grand Marnier, Triple Sec or Cointreau
Place the half and half, ¼ cup of the sugar, the nutmeg, lemon zest, orange zest and vanilla bean seeds and pod (now empty) in a small pan and cook over low heat, whisking from time to time, until it is warm, about 175°F.
Place the egg yolks, ¼ cup of the sugar and the salt in a small metal bowl and whisk until completely mixed.
Add ¼ cup of the warm half and half mixture to the eggs, whisking all the while. Continue adding half and half to the eggs, ¼ cup at a time, until you have added about ½ cups. Slowly, whisking all the while, return the now half and half and egg mixture to the remaining half and half mixture in the pan and continue cooking until it just begins to thicken or reaches about 185°F. Do not allow the mixture to boil.
Pour through a medium fine strainer into a metal bowl, discard the solids and set aside until it reaches room temperature.
Add the Amaretto, Anisette and Grand Marnier and stir well.
Cover and refrigerate at least 8 hours or overnight.
Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.
2008 Sally Sampson