Even if you\'re not an eggnog lover, you\'re going to love this custardy ice cream. Freshly grated nutmeg and the rounded complexity of dark rum lend it a rich flavor ” plus a lovely aroma that will put you in the holiday spirit while you make dessert. Ingredients
1 cup whole milk 1/4 teaspoon salt 7 large egg yolks 3/4 cup sugar 2 cups chilled heavy cream 3 tablespoons dark rum 1 teaspoon vanilla 1/4 teaspoon freshly grated nutmeg Special equipment: an instant-read thermometer; an ice cream maker Garnish: freshly grated nutmeg
Preparation
Bring milk and salt to a boil in a 2- to 3-quart heavy saucepan over moderate heat. Remove from heat.
Whisk together yolks and sugar in a bowl, then gradually add 1/4 cup hot milk, whisking. Add yolk mixture to milk remaining in pan in a slow stream, whisking, and cook over low heat, stirring constantly with a wooden spoon, until mixture is slightly thickened, coats back of spoon, and registers 175 F on thermometer, 3 to 5 minutes. Immediately pour through a fine-mesh sieve set into a clean bowl and stir in cream, rum, vanilla, and nutmeg. Chill custard, covered, until cold, at least 2 hours.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours. Soften slightly in refrigerator before serving, about 20 minutes.
Cooks\' notes:
Custard can be chilled up to 1 day.
Ice cream can be made 1 week ahead.
Makes about 1 1/2 quarts.
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