Okay for those of you who came for the Egg Nog Icc Cream, you will want to make the custard ahead of time to chill, overnight if you can before you make the ice cream. It's well worth the time, totally delicious!!
Egg Nog Ice Cream
- 5 egg yolks
- 1 cup sugar
- 1 cup whole milk
- 4 cups half and half
- 1 vanilla bean, split and seed scraped
- ¾ teaspoon fresh ground nutmeg
- 2 teaspoons cinnamon
With an electric mixer, beat egg yolks and sugar until thick and pale yellow. In a dutch oven or large pan add milk, half and half, vanilla beans with seeds, nutmeg, and cinnamon over medium-high heat and bring to a boil, stirring occasionally. Remove from heat and pour about 1 cup of milk mixture into eggs, whisking as you pour to temper the eggs. Stir into remaining milk mixture and continue to cook over medium-high heat until thickened. Remove vanilla beans. Chill for at least 8 hours or completely cooled. Pour into ice cream freezer and follow manufacturers directions. Serve immediately or store in an airtight container in the freezer until ready to serve.