Categories: Dessert, Ice Cream
Ingredients
- 8 large egg yolks, at room temperature
- 3/4 cup sugar
- 2 1/4 cups whole milk
- 1/4 cup heavy cream
- 2 tablespoons rum, preferably dark rum, such as Meyer's Dark Rum
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1 teaspoon grated nutmeg
- 1/4 teaspoon salt
Directions
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Beat the yolks and sugar in a bowl with an electric mixer on medium speed until thick and pale yellow, about 3 minutes.
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The beaten mixture should make satiny ribbons that do not instantly dissolve back into the mixture when the beaters are lifted out of it; set aside.
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Heat the milk and cream in a saucepan over medium heat until barely bubbling around the pan?s inner edge; do not boil.
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Whisking constantly, add about 1/3 of the hot milk mixture to the beaten yolk mixture until smooth.
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Whisk this combined mixture back into the remaining hot milk mixture.
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Instantly decrease heat to low; cook slowly until thickened like very runny pudding, about 5 minutes.
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Strain through a fine-mesh sieve into a clean bowl; stir in rum, bourbon, vanilla, nutmeg, and salt.
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Refrigerate until cold, for at least 4 hours or preferably overnight.
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Just before freezing the gelato, place the egg nog custard in the freezer for 10 minute to get it really chilled down.
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Freeze custard in you ice cream maker according to the manufacturer?s instructions.
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Serve at once or transfer to freezer container and store in freezer for up to 1 month.
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Soften at room temperature for up to 10 minutes before serving.