Best Eggnog Ice Cream With Hot Buttered Rum Sauce Recipes

Eggnog Ice Cream image

Provided by Claudia Fleming

Yield About 1 quart

Number Of Ingredients 10

3 cups milk
1¼ cups sugar
1 cup heavy cream
12 large egg yolks
2 tablespoons sherry
2 tablespoons brandy
½ tablespoon vanilla extract
1 teaspoon Myers's Original Spiced Rum
¼ teaspoon freshly grated nutmeg
Pinch of salt

Steps:

In a heavy saucepan, bring the milk, 1 cup of the sugar, and the cream to a simmer.
Meanwhile, whisk together the egg yolks and the remaining ¼ cup of sugar. Remove the milk mixture from the heat and add a little to the egg yolk mixture to warm it, whisking constantly to keep the yolks from curdling. Pour the egg yolk mixture into the hot milk mixture, whisking the milk constantly as you pour.
Return the custard to the stove and cook it over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about 5 minutes. Remove from the heat and strain it into a bowl. Let cool completely.
Stir the sherry, brandy, vanilla extract, rum, nutmeg, and salt into the custard. Chill until thoroughly cold, at least 4 hours.
Freeze in an ice-cream maker according to the manufacturer's instructions.

Yield makes about 1 quart (1 liter)

Number Of Ingredients 9

1 cup (250 ml) whole milk
2/3 cup (130 g) sugar
Pinch of salt
2 cups (500 ml) heavy cream
6 large egg yolks
1 teaspoon freshly grated nutmeg, or more to taste
2 tablespoons brandy
2 tablespoons dark rum
2 teaspoons vanilla extract

Steps:

Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Mix in the nutmeg, brandy, rum, and vanilla and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator. Once the mixture is cold, taste it, and grate in more fresh nutmeg if you wish. Freeze in your ice cream maker according to the manufacturer's instructions.
Make Eggnog Ice Cream Cups by serving scoops of Eggnog Ice Cream in punch cups, drizzled with Whiskey Caramel Sauce (page 175) and dusted with freshly grated nutmeg.