How to Make Egg Nog Ice Cream

The official drink of the holiday, for dessert.

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What You Need:

4 egg yolks
1/2 cup sugar
1/3 cup milk powder
3 cups half + half
2 tsp nutmeg, grated
1 shot bourbon

1. In a large bowl place egg yolks, sugar and milk powder. Whip together for a few minutes until it lightens in color.

2. In a large saucepan, bring your half and half to a boil. Grate on your nutmeg, as much as you like. I do 2 tsp. Bring it to a bare simmer.

3. Carefully add a few ladles of warm milk into eggs, whisking quickly. After a ladle or two, add eggs back to pot and cook on low until it coats base coats back of a spoon. As it cools, add your bourbon.

4. Place your base in a sealable container and place in the fridge for at least 8 hours.

5. Then you can churn in your favorite ice cream maker. Eat it soft or place in freezer until solid, about four hours.

6. Scoop and garnish with a little more nutmeg as desired. Scoop responsibly: it does contain booze!

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