Nothing says the Holiday season like Egg Nog... This Egg Nog Ice Cream will blow you away. <br /> <br />Makes approximately 1 quart <br /> <br />Ingredients: <br />2 cups (500 mL) heavy cream 35% <br />1 cup (250 mL) whole milk <br />½ cup (125 mL) pumpkin puree <br />1 tsp (5 mL) vanilla extract <br />5 egg yolks <br />½ cup (125 mL) sugar <br />¼ tsp (1 mL) cinnamon <br />1 tsp (5 mL) nutmeg <br />2 cloves <br />2 Tbsp bourbon or dark rum (optional) <br /> <br />Method: <br />Whisk cream, milk, and cloves in a medium heavy-based saucepan. Heat until mixture just starts to simmer (don't boil). <br />Meanwhile whisk egg yolks, sugar, cinnamon, and nutmeg in a bowl until pale and thick. Slowly whisk the cream mixture into the egg mixture (tempering the eggs). Pour back into the saucepan <br />Place pan on a low heat; stirring constantly until mixture has thickened and coats the back of the spoon (or reaches at least 165ºF). <br />Strain mixture into a heatproof bowl, whisk in vanilla then cover and refrigerate until well chilled. <br />Pour into your ice cream maker and follow manufacturers instructions on operation. When almost frozen; add the bourbon or rum if using. Once mixture is frozen; eat immediately or freeze for up to 1 week. <br /> <br /> <br />Le Gourmet TV is all about food, cooking, recipes, cocktails, and more. <br />Subscribe to our channel: http://www.youtube.com/subscription_center?add_user=legourmettv <br />Website: http://www.legourmet.tv <br />Twitter: https://twitter.com/LeGourmetTV <br />FB: https://www.facebook.com/legourmettv <br />Insta: http://instagram.com/legourmettv
