It’s super trendy to use freshly grated nutmeg, but I think this recipe is just as good with the pre-ground stuff.  Just be sure to taste and adjust your spice level before putting your ice cream in the freezer.

I think homemade ice cream tastes best the same day it’s made.  I try to make the cream mixture one day in advance then I make the ice cream in the morning.  It’s fully set and yummy by dessert time.

I try to use the same liquor across dessert components (if my sauce has rum in it, I use rum in the ice cream).

For this recipe you’ll need:

• 2 eggs (pasteurized if you can find them)
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1/8 teaspoon nutmeg
• 1 tablespoon bourbon or dark rum’

Whisk the eggs, cream, milk and sugar together.

In a small saucepan over low heat, gently warm the mixture to 160 degrees to pasteurize the eggs. Stir frequently as you do this.  Run the cream mixture through a sieve to remove any clumps.  If you are lucky enough to have already pasteurized eggs you can skip this step.

Let the mixture cool and add the nutmeg and bourbon or rum.  Cool the mixture in the fridge for at least 30 minutes (up to 24 hours).

Process the cream mixture in your ice cream maker per the manufacturer’s instructions.  About half way through the process, taste your ice cream and add more nutmeg if needed.

Enjoy!

I like eggnog ice cream paired with Persimmon Caramel Sauce (or any kind of caramel or butterscotch sauce).  Or try Spiked Cider Sauce.  Yum!