This frozen custard frozen custard ice cream takes your favorite eggnog and infuses just the right amount of rum for that nostalgic seasonal flavor. There’s no rush with this frozen treat thanks to Polysorbate 80 keeping everything on the cone instead of dripping on the floor. Give it a try today!
Double Boiler MethodIf your ice cream maker has a pre-cooling function, start that now. If not, take any steps to assure the churn is ready.In a heavy bottom pot combine the milk, heavy cream, nutmeg, clove and vanilla bean. Heat this mixture over low heat until it begins to simmer.Combine the sugar, polysorbate 80, salt and eggs together in a medium bowl.Once the cream and milk have been heated slowly temper the cream into the eggs while constantly whisking. Once all the cream and milk have been added, place the mixture over a double boiler. While whisking, heat the mixture until it reaches 180F. Do not overheat the base or you run the risk of curdling the eggs.Place the custard base in the refrigerator for 24 hours or until completely cool.Add the rum just before you are ready to churn.
Sous Vide MethodPreheat an immersion circulator to 180°F.Combine the sugar, salt, vanilla bean, polysorbate 80, and eggs together. Whisk in the milk and cream and pour it all into a vacuum seal bag and seal it shut.Place the custard base into the immersion circulator for 30 minutes.Once the 30 minutes has elapsed remove the bag and plunge it into ice water.Allow the custard base to cool completely, for best results allow the base to age overnight.Once cooled, blend the mixture and add the rum and blend until smooth.
ChurnAssemble your ice cream churn and begin churning the ice cream according to the manufacturer’s instructions.Once churned, cover and place the egg nog frozen custard in the freezer for at least 2 hours before serving.