Monday, November 18, 2013

Eggnog Ice cream

Well, the weather outside is frightful, but the fire is so delightful, And since we've no place to go, Let it snow, let it snow, Let it snow!
I don't know why that song came into my head when thinking of Eggnog Ice Cream??  
Maybe because this ice cream, although, not the first thing you'd think of on a cold winter's night; is really such a comforting holiday treat...with a twist!  It is absolutely rich, thick and deelicious!  I've been experimenting with crushed up gingersnaps, the really crunchy store bought ones, that are my husband's fave.  He always begs me to buys them (because I don't really buy cookies), promising to eat them all, but he just hoards them!  Is this normal?  How do you forget about food?!!  Especially treats??!  I have an ongoing catalogue in my brain!  Maybe it's a mom thing, that way I can find everything too!

So anywhoo, I don't want the gingersnaps to go to waste, and I end up eating them!  I've also made Eggnog ice cream sandwiches with leftover Pumpkin Chocolate Chip cookies...I still need to share that recipe!  And over top of warm Apple Crisp...I still need to share that recipe too!  Jeez!  
Enjoy this frosty festive treat by the fireside, in your cozy jammies, or under blankies, the best!  

Eggnog Ice Cream

2 cups heavy whipping cream
1 cup milk
4 whole cloves
1 teaspoon grated nutmeg
1/4 teaspoon cinnamon
1/2 vanilla bean, split lengthwise
Pinch salt
2/3 cup white, granulated sugar
6 egg yolks
1 teaspoon vanilla extract
2 Tbsp rum, bourbon, or brandy (optional - I left
it out)

Using a medium pot, over medium-high heat add 1 cup of milk and 1 cup of the cream.  Add the cloves, nutmeg, cinnamon, vanilla bean, salt and heat until steamy, but not boiling.  Turn off the heat, cover, and let spices steep for at least a half hour.  Add the sugar and stir until it's dissolved.

Put remaining 1 cup cream in a metal bowl, resting in a larger bowl of ice water, and set aside.

Whisk the egg yolks in a medium sized bowl.  
Slowly pour about half of the heated cream milk through the strainer, into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it.   

Return the warmed egg yolks back into the saucepan on medium heat, stirring the mixture constantly with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon.  You should be able to run your finger across the coating and have the coating not run. This can take about 10 minutes. The second this happens the mixture should be removed from heat immediately, and poured through the strainer over the ice bath to stop the cooking.
Pour the custard through the strainer and stir into the cold cream you set aside, to stop the cooking. Once initially chilled in the ice bath, chill the mixture thoroughly in the refrigerator (at least a couple of hours).
When it comes time to churn the ice cream, stir in the vanilla extract and the alcohol if you're using it, and process the mixture in your ice cream maker according to the manufacturer's instructions.

Remove ice cream from the ice cream maker and transfer it to an airtight container; store in your freezer for several hours before eating.

When stored for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.


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