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Egg Nog Ice Cream

Saffron's Table: Beef & Cheddar Hand Pies

Ice cream is not just a summertime treat! This is a wintery version that has become a staple in my deep freeze.



Makes ~12 servings

6 large Egg Yolks

2 cups Heavy cCream

1 cup Egg Nog

⅔ cup Sugar

1/4 teaspoon Vanilla (or Brandy, your preference)

⅛ teaspoon Salt

1/8 teaspoon Nutmeg

Separate the egg yolks from the egg whites. Set the egg whites aside for another project like Macarons, Angel Food Cake or Meringues.

In a measuring glass (~1 liter) whisk the egg yolks together and set aside.

In a medium sauce pan combine the heavy cream, egg nog, sugar, vanilla/brandy, salt, and nutmeg and simmer until all are incorporated. Remove from heat.

Slowly ladle ~1/3 of the hot cream mixture slowly into the egg yolks - continuously whisking - you do not want to cook the eggs.

Whisk the egg yolk/cream mixture back into the remaining cream mixture and return to a med-low heat. Cook while continuously stirring/scraping the bottom of the pot until it thickens enough to coat the back of the spoon.

Strain the custard through a fine sieve into a large (~1 liter) measuring glass. Using a measuring glass here makes it easier to pour the mixture once cooled into the ice cream churn.

Cool for at minimum 4 hours (upwards of overnight).

Once cooled, follow your ice cream machine’s instructions to churn the custard into ice cream. Portion out into individual glass dishes, wrap in both plastic wrap and then aluminum foil and freeze for about 2 hours before serving. OPTIONAL: Top with crumbled up speculoos cookies before serving (do not freeze with the cookies on top).


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