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| Eggnog Ice Cream
4 cups of milk
8 eggs, beaten
2 1/4 cups of sugar
1/2 teaspoon of salt
4 cup of whipping cream
10 tablespoons of brandy
2 tablespoons of vanilla extract
3/4 teaspoon of ground nutmeg
1/4 teaspoon of ground cinnamon |
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Warm milk; add eggs, sugar and salt. Cook, stirring constantly, until temperature reaches 155ºF. or until mixture coats the back of a spoon. Do not overcook. Remove from heat and add cream. Stir occasionally while mixture cools.
In separate bowl combine brandy, vanilla extract, nutmeg and cinnamon. Beat flavorings into cooled custard mixture. Freeze in ice cream freezer. Pack to let ice cream set up. Makes 1 gallon.
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