In episode number 39 of VendrTV we teamed up with the Van Leeuwen Artisan Ice Cream crew to make some holiday eggnog ice cream. Here’s the recipe. Portions are all flexible, season to taste.

• 2 cups organic half & half
• 4 tablespoons sugar
• 3 egg yolks
• fresh grated nutmeg
• fresh vanilla
• cinnamon sticks
• a shot of bourbon

1. Let the spices steep in the half & half over a double boiler for around ten minutes.
2. Add sugar, and let it dissolve.
3. Slowly add egg yolks, stirring.
4. When custard forms, the liquid should be thick enough to the point where you can run your finger through excess on the back of a spoon, and it doesn’t quickly fill in.
5. Add the bourbon.
6. Place this in an ice cream machine, and follow your machines instructions. You may also want to first cool this in the refrigerator, before adding it to the ice cream machine.

Enjoy!

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