Ingredients
4 egg yolks
1/3 cup sugar
1 pint whole milk
1 cup heavy cream
1 teaspoon freshly grated nutmeg
3 ounces bourbon
Directions
In the bowl of a stand mixer, beat together
the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from
the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator.
Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees F, approximately 4 to 6 hours.
Once chilled, process in an ice cream maker according to the manufacturer's instructions. Serve as is for soft-serve, or place in
an airtight container and put in the freezer for 2 to 4 hours for traditional ice cream.
Recipe courtesy Alton Brown, 2005
Read more at: http://www.foodnetwork.com/recipes/alton-brown/eggnog-ice-cream-recipe2.html?oc=linkback