Homemade Eggnog Ice Cream

Author : Michelle Peters - Jones at The Tiffin Box  (www.thetiffinbox.ca)
Recipe with pictures and further instructions: http://www.thetiffinbox.ca/2012/12/homemade-egg-nog-ice-cream.html

3 cups half and half
¾ cup sugar
1 vanilla pod, split open
1 cinnamon stick
¼ teaspoon fresh grated nutmeg
6 egg yolks
1 cup whipping cream, chilled
2 - 3 tablespoons rum (or brandy, whiskey, grand marnier...)
Extra fresh grated nutmeg, to serve


Place the half and half, sugar, vanilla pod, cinnamon stick and fresh grated nutmeg in a heavy pot, and bring to a simmer. Simmer for a few minutes, and then turn off the heat and leave to infuse for about ½ hour.

Whisk together the egg yolks in a large bowl.

Remove the vanilla pod and the cinnamon stick from the half and half mixture, reheat, then slowly pour it into the egg yolks, whisking constantly.

Scrape back into a saucepan, and place on a gentle heat, stirring often, until the custard thickens. This will take about 8 – 10 minutes, or when the custard reaches a temperature of 160 F.

Strain immediately into a clean bowl, and add the chilled whipping cream. Stir together until well mixed and add the rum.

Chill the mixture until completely cold, ideally overnight. When completely cold, churn in an ice cream machine, following its instructions. Grate fresh nutmeg over scoops of ice cream while serving. Goes really well with Christmas pudding.

If you do not have an ice cream machine, place the chilled mixture in a freezerproof container and place in the freezer. Take out after an hour, and whisk well, scraping down any ice crystals. Place back in the freezer for half hour, then take out an whisk again. Do this every so often for at least two – three hours, then scrape into a container, and freeze overnight.