Eggnog Ice Cream

Eggnog Ice Cream

• 1 cup whole Milk
• 1/4 teaspoon Salt
• 7 large Egg yolks
• 3/4 cup Sugar
• 2 cups chilled heavy Cream
• ½ cup dark Rum
• 1 teaspoon pure Vanilla
• 2 teaspoons freshly grated Nutmeg
• 1 teaspoon Ginger
• 1 teaspoon Cinnamon
• ½ teaspoon ground Cloves


Directions:
Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Add the Rum, and spices. Pour the custard mix through a strainer, and then back into your large bowl. Whisk in the cream, then the vanilla. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, and then freeze it in your ice cream maker according to the manufacturer's instructions.