Homemade Eggnog and Eggnog Ice Cream
4 Egg Yolks
1/3 cup Sugar or sweeten with Stevia
1 pint Whole Milk
1 cup Heavy Cream
1 teaspoon freshly grated Nutmeg
In the bowl of a stand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat.
Pour into a medium mixing bowl, and set in the refrigerator. Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees F, approximately 4 to 6 hours.
Once chilled, your eggnog is ready. Pour into serving cups and grate nutmeg on top. If you are making ice cream, process in an ice cream maker according to the manufacturer's instructions. Really yummy!