Homemade Bourbon Eggnog Ice Cream

In a bowl over ice, set aside 1 cup of heavy cream and a fine mesh strainer over top.

In a medium saucepan, combine milk, remaining 1 cup heavy cream, sugar and salt. Meanwhile, beat egg yolks in a bowl and set aside.

Heat saucepan on medium high until ingredients melt together and mixture just starts to boil. Slowly add a bit of the warmed mixture into the egg yolks while whisking vigorously to prevent the eggs from cooking. Once about half the heated milk has been added to the egg yolks, pour egg yolk mixture into the sauce pan and turn heat down to medium low. Cook until thick enough to cover the back of a spoon and leave a trace when you run your finger through it.

Pour mixture through strainer into the waiting bath of cold heavy cream. Mix together and add bourbon, nutmeg and vanilla extract. Allow to cool to room temperature and then place mixture in refrigerator for 2 hours to overnight.

Churn mixture in ice cream maker to manufacturer’s instructions. Freeze overnight. if desired, sprinkle fresh nutmeg on top before serving for garnish.