All the holiday cheer, you hate to drink, frozen into a cool Christmas ice cream.

This recipe does require an ice cream maker, which I recommend getting. The container of the ice cream maker will need to be frozen before starting the base. It will take about 30 minutes to make the ice cream base, but that base mixture needs to be refrigerated over night before pouring into the ice cream maker. Plan on a two day process. Once in the ice cream maker it takes roughly 30-45 minutes but check your maker’s directions. This is an alcohol free recipe. I used Southern Comfort’s brand of eggnog which does not contain alcohol but tastes like there is some flavor in there. You could add booze to your base recipe but it will effect the freezing temp, so be aware of that. If you add to many gluggs, it might not freeze at all.

• 2 cups eggnog
• 1 cup of 2% milk
• 1/2 cup natural cane sugar
• 1/8 tsp kosher salt
• 1/4 tsp ground nutmeg
• 1 tsp vanilla
• 4 egg yolks

Separate egg yolks into a medium bowl. You do not need the whites so save them for breakfast. Add vanilla to yolks and set aside. In a small sauce pan, combine eggnog through nutmeg. Over medium-low heat warm milk, whisking to dissolve sugar. Be careful not to scorch milk mixture, watch the temperature of the stove and gently raise the temperature until warmed and sugar has dissolved. With whisk in hand, gently pour a small amount of milk into egg yolks, while whisking. Slowly add more milk, whisking, until you have added about 1/3 of the milk into the egg yolks. This is “tempering” the egg yolks. You are slowly warming them to prevent making scrambled eggs. Now pour the warmed yolks back into the pan, whisking. Using a rubber spatula, scrape any remaining yolk into the pan. Whisk the milk and egg mixture on the stove over medium heat. You want to warm the milk to about 160 degrees, and the mixture should coat the back of the spoon. Once this is achieved, remove pan from the heat and allow to cool. Once the mixture has cooled, place the mixture into a container and refrigerate over night. The next day, pour mixture into ice cream maker and mix until ice cream has formed. Eat right away or transfer into a container with a well fitting lid and freeze. Cheers! Happy Holidays!