Eggnog Ice Cream - cooking recipe

Ingredients

8 egg yolks
2 cups heavy cream
1 cup half-and-half
3/4 cup sugar, plus
2 tablespoons sugar
1 pinch salt
1 vanilla bean, split
1/2 cup brandy
1/2 cup dark rum
1 tablespoon vanilla extract
fresh grated nutmeg

Preparation

Lightly beat egg yolks in a 2-quart, noncorrosive, stainless steel saucepan.
Add 1 cup of the heavy cream, the half-and-half, the sugar and the salt to the beaten yolks and mix well.
Add the vanilla bean.
Set the saucepan over medium heat and stir the custard frequently until it thickens enough to coat the back of a spoon (about 180 degrees).
Immediately remove the saucepan from the heat and strain the mixture through a fine strainer into a medium bowl and set over ice.
Add the vanilla extract and nutmeg.
Add brandy to the saucepan and heat over moderate heat until reduced by half.
Add the reduced brandy to the custard with the remaining heavy cream and dark rum.
Stir together.
Refrigerate for several hours or overnight.
Freeze in an icecream freezer according to the manufactures directions.
Makes 1 quart.