Eggnog Gelato

Total Time: 1 hr 30 mins Preparation Time: 1 hr 10 mins Cook Time: 20 mins

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

Recipe

• 1 beat the yolks and sugar in a bowl with an electric mixer on medium speed until thick and pale yellow, about 3 minutes.
• 2 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.
• 3 heat the milk and cream in a saucepan over medium heat until barely bubbling around the pan’s inner edge; do not boil.
• 4 whisking constantly, add about 1/3 of the hot milk mixture to the beaten yolk mixture until smooth.
• 5 whisk this combined mixture back into the remaining hot milk mixture.
• 6 instantly decrease heat to low; cook slowly until thickened like very runny pudding, about 5 minutes.
• 7 strain through a fine-mesh sieve into a clean bowl; stir in rum, bourbon, vanilla, nutmeg, and salt.
• 8 refrigerate until cold, for at least 4 hours or preferably overnight.
• 9 just before freezing the gelato, place the egg nog custard in the freezer for 10 minute to get it really chilled down.
• 10 freeze custard in you ice cream maker according to the manufacturer’s instructions.
• 11 serve at once or transfer to freezer container and store in freezer for up to 1 month.
• 12 soften at room temperature for up to 10 minutes before serving.