January, with its post Christmas let down, has to be one of the most deflating times of the year for me. Everyone takes down the Christmas tree and lights. We finally realize we can’t fit into our pants anymore. Leftover holiday decor lies scattered and disheveled in the 75% off clearance section. Holiday treats also go on clearance, since apparently drinking eggnog or eating Santa decorated cookies during January is totally inappropriate.
What to do with all the extra eggnog? Make ice cream of course.
I made rum eggnog ice cream (adapted from Gourmet) on New Year Eve to accompany my sister’s irish liquor pound cake since alcohol is always a must on New Year’s.
On a random aside, my parents have suddenly decided they want to be bartenders; we’ve visited the liquor store quite a few times as they concoct their cocktails. Except everyone is weak sauce at drinking alcohol due to Asian glow.
The eggnog ice cream was devoured before I could take a good picture, so I made another batch for my family, as a parting farewell before I drove back today to begin orientation for clinics (further adding insult to my post holiday blues). It’s back to reality.
Rum Eggnog Ice Cream
1 cup whole milk
2 cups eggnog
1/4 teaspoon salt
2 large egg yolks
1/4 cup sugar
3 tablespoons dark rum (or extract)
1 teaspoon vanilla
1/4 teaspoon nutmeg, plus to garnish
Bring milk and salt to a boil in a saucepan over moderate heat.
Whisk together yolks and sugar in a bowl, then gradually add in hot milk to temper the eggs. Add yolk and milk mixture back to the in pan slowly, whisking. Cook over low heat, stirring constantly, until mixture is slightly thickened, coats back of spoon. Stir in rum, vanilla, and nutmeg.
Chill custard, covered, until cold, at least 2 hours. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours. Soften slightly in refrigerator before serving, about 20 minutes.