Egg nog ice-cream

Ingredients

4-6 egg yolks

2 cup milk

1 ¾ cup cream

½ cup white sugar

1 tsp. Vanilla extract

½ vanilla bean stalk

½ tsp. Nutmeg

1 Cinnamon stick

½ tsp. ground cinnamon

½ cup over proof white rum or brandy

Instructions

• In a mixer whisk egg yolks and sugar until it looks pale yellow and light
• While that is mixing in a pan warm the milk, nutmeg, vanilla extract , vanilla bean, ground cinnamon, cinnamon stick and nutmeg, do not boil, warm slowly on a low/medium heat
• Slowly add some of this warm mixture to the whipped yolk and sugar to temper the eggs without scrambling them
• Pour the tempered egg mixture back into the spiced milk on the flames, add rum, cook until thick (coats a spoon), (apx 2 minutes) do not boil
• Once it’s thickened, remove from the heat stir in the cream.
• Allow the mixture to cool and then place in a seal-able container in the fridge over night.
• The next morning strain the liquid to get a smooth base, remove the cinnamon stick and vanilla bean stick (grate just a bit of the soaked stick in the base before discarding it)
• Churn in your ice-cream maker until it’s like a soft serve ice cream, cover with saran wrap and place your church bucket back in the freezer for 4 hours best over night to allow the ice-cream to harden.