Eggnog Ice Cream
Provided By: Gina Marie Miraglia Eriquez
Everything you love about holiday eggnog in a rich, velvety ice cream.
Combine cream, milk, nutmeg, cinnamon, and 1/2 cup sugar in a heavy medium saucepan. With tip of a paring knife, scrape seeds from vanilla bean into cream mixture, then drop in pod. Bring mixture just to a boil over medium heat. Remove from heat and let steep, covered, 20 minutes.
Bring spiced milk back up to a simmer, then strain through a fine-mesh sieve into a bowl, discarding spices. Return to saucepan.
Whisk yolks with remaining 1/2 cup sugar in bowl until pale, then add hot spiced milk in a slow stream, whisking. Return to saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 170 to 175F on an instant-read thermometer (do not let boil). Immediately strain custard through fine-mesh sieve into a bowl, then whisk in bourbon and salt.
Chill custard at least 6 hours, then freeze in ice cream maker.
Make ahead: Custard can be chilled up to 1 day. Ice cream can be made 1 week ahead.
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