Eggnog Gelato Recipes

EGGNOG GELATO

Steps:

• Beat the yolks and sugar in a bowl with an electric mixer on medium speed until thick and pale yellow, about 3 minutes.
• 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.
• Heat the milk and cream in a saucepan over medium heat until barely bubbling around the pan's inner edge; do not boil.
• Whisking constantly, add about 1/3 of the hot milk mixture to the beaten yolk mixture until smooth.
• Whisk this combined mixture back into the remaining hot milk mixture.
• Instantly decrease heat to low; cook slowly until thickened like very runny pudding, about 5 minutes.
• Strain through a fine-mesh sieve into a clean bowl; stir in rum, bourbon, vanilla, nutmeg, and salt.
• Refrigerate until cold, for at least 4 hours or preferably overnight.
• Just before freezing the gelato, place the egg nog custard in the freezer for 10 minute to get it really chilled down.
• Freeze custard in you ice cream maker according to the manufacturer's instructions.
• Serve at once or transfer to freezer container and store in freezer for up to 1 month.
• Soften at room temperature for up to 10 minutes before serving.

NO-COOK EGGNOG ICE CREAM

Steps:

• Mix eggnog, heavy cream, condensed milk, and vanilla in a large bowl. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.