Homemade Bourbon Eggnog Ice Cream Recipe: Okay, so I am a little late the the party on posting this eggnog ice cream recipe! I mean it is only the middle of January so why not keep the party going… we can start our diets in February after football, am I right?
Or perhaps you are reading this much later, maybe in the middle of the summer or a following holiday season. To be perfectly honest, this ice cream is so good that it holds up year round. Don't be afraid to whip this eggnog up for any occasion. It is a damn tasty recipe and I hold it high on my list of my favorite homemade ice creams!
The beauty of this ice cream is the texture. Because you are using so many egg yolks, eight to be precise, the ice cream comes out incredibly smooth. The addition of the bourbon also contributes to the cream texture because alcohol doesn't freeze and always helps to make a well textured ice cream. The nutmeg brings all the flavors together and makes this eggnog ice cream recipe taste like Christmas morning.
Enjoy… Live to Eat!
Ingredients
8 Egg Yolks
¾ Cup Sugar
1 Cup Milk
2 Cups Heavy Cream (divided)
Pinch of Salt
3 Tablespoons Bourbon
½ Teaspoon Fresh Nutmeg
1 Teaspoon Vanilla Extract
Directions
In a bowl over ice set aside 1 cup of heavy cream and a fine mesh strainer over top.
In a medium saucepan combine 1 cup milk, 1 cup heavy cream, sugar and the salt.
Set aside a bowl of 8 egg yolks beaten.
Heat saucepan on medium high until ingredients melt together and mixture just starts to boil.
Slowly add a bit of the warmed mixture into the egg yolks while whisking very fast to avoid the eggs from cooking.
Once about half the heated milk is added to the egg yolks, pour the egg yolk mixture into the sauce pan and turn heat down to medium low.
Cook while heating the mixture until it is thick enough to cover the back of a spoon and leave a trace when you run your finger through it (SEE IMAGE BELOW).
Pour mixture through strainer into the waiting bath of cold heavy cream.
Mix together and add the bourbon, nutmeg and vanilla extract.
Allow to cool to room temperature and then place mixture in refrigerator for 2 hours to overnight.
Churn mixture in ice cream maker to manufacturer's instructions.
Freeze overnight.
Optional: add fresh nutmeg to top before serving for garnish.
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