Egg Nog Ice Cream

With an electric mixer, beat egg yolks and sugar until thick and pale yellow. In a Dutch oven or large pan, add milk, half-and-half, vanilla beans with seeds, nutmeg, and cinnamon over medium-high heat and bring to a boil, stirring occasionally. Remove from heat and pour about 1 cup of milk mixture into eggs, whisking as you pour to temper the eggs. Stir the tempered mixture into the remaining milk mixture and continue to cook over medium-high heat until thickened. Remove vanilla beans. Chill for at least 8 hours or completely cooled. Pour into an ice cream freezer and follow manufacturer’s directions. Serve immediately or store in an airtight container in the freezer until ready to serve.

Makes about 1.5 quarts.