Makes about 1 1/2 quarts
- Active time:30 min
- Start to finish:5 hr (includes chilling and freezing)
December 2005
Even if you’re not an eggnog lover, you’re going to love this custardy ice cream. Freshly grated nutmeg and the rounded complexity of dark rum lend it a rich flavor—plus a lovely aroma that will put you in the holiday spirit while you make dessert.
-
1
cup
whole milk
-
1/4
teaspoon
salt
-
7
large egg yolks
-
3/4
cup
sugar
-
2
cups
chilled heavy cream
-
3
tablespoons
dark rum
-
1
teaspoon
vanilla
-
1/4
teaspoon
freshly grated nutmeg
-
Bring milk and salt to a boil in a 2- to 3-quart heavy saucepan over moderate heat. Remove from heat.
-
Whisk together yolks and sugar in a bowl, then gradually add 1/4 cup hot milk, whisking. Add yolk mixture to milk remaining in pan in a slow stream, whisking, and cook over low heat, stirring constantly with a wooden spoon, until mixture is slightly thickened, coats back of spoon, and registers 175°F on thermometer, 3 to 5 minutes. Immediately pour through a fine-mesh sieve set into a clean bowl and stir in cream, rum, vanilla, and nutmeg. Chill custard, covered, until cold, at least 2 hours.
-
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours. Soften slightly in refrigerator before serving, about 20 minutes.
Cooks’ note: - Custard can be chilled up to 1 day.
Ice cream can be made 1 week ahead
