Rum and Eggnog Ice Cream – Kitchen Alchemy
Try Rum and Eggnog Ice Cream for a nostalgic holiday treat with just the right amount of rum. Perfect for beginners, this frozen custard stays on the cone thanks to Polysorbate 80. Enjoy!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at blog.modernistpantry.com.
Ingredients
- 120ml (½ Cup) Milk
- 240ml (1 Cup) Heavy Cream
- 240ml (1 Cup) Vanilla Bean, Scraped
- 1.5g (¾ tsp) Fresh Ground Nutmeg
- 0.5g (¼ tsp) Ground Clove
- 100g (5 each) Large Egg Yolk
- 90g (¼ cup +2 Tbsp) Sugar
- 1 Pinch of Salt
- 3g (½ tsp) Polysorbate 80
- 45g (3 tbsp) Rum
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