It’s Christmas Eve. Finally, it’s here. I spent the day shoveling inches of heavy, white snow; making biscuits; wrapping gifts; walking through the biggest snowflakes I’ve ever seen. Now my parents’ kitchen is alive with activity as the Christmas Eve meal comes together—beef tenderloin, apple-sage stuffing, mashed potatoes, maple glazed carrots and the biscuits I made this morning.
After we eat, we’ll head to my parents’ church, where we’ll hold little candles and sing Christmas songs. I’m hoping for a spot in the pew near my grandpa, whose voice stops me dead in my tracks. Then we’ll be back around the tree, eating slices of pie and opening gifts. There might be a holiday drink or two, too.
Some will take Bailey’s in their coffee, while others have a pour of Kahula over ice or a mug of hot cider. For my grandparents, though, it’s eggnog. That’s what I’ve got for you today, albeit in ice cream form—thick, creamy and spiced with a generous amount of nutmeg. It’s Christmas, through and through.
Happy holidays to you all.
Eggnog Ice Cream
4 egg yolks
1/3 cup sugar
1 pint whole milk
1 cup heavy cream
1 teaspoon freshly grated nutmeg
3 ounces bourbon
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.