Creamy Eggnog Ice Cream

Ingredients

• 8  egg yolks 
• 1 cup eggnog refrigerated
• 1.5 teaspoons ground cinnamon 
• 0.5 teaspoon ground nutmeg 
• 2 cups milk 
• 0.5 teaspoon salt 
• 1 cup sugar 
• 1  vanilla pod split
• 3 cups whipping cream 

Equipment

• bowl
• sauce pan
• knife
• whisk
• sieve
• kitchen thermometer

Directions

1. Cook milk in a heavy saucepan over medium heat, stirring often, just until bubbles appear; remove from heat.
2. Add vanilla bean; cover and let stand 20 minutes.
3. Remove vanilla bean from milk; using the tip of a small sharp knife, scrape vanilla bean seeds into milk. Discard vanilla bean pod.
4. Whisk together egg yolks and next 4 ingredients in a large bowl until thickened. Gradually whisk warm vanilla milk into yolk mixture; return to saucepan.
5. Cook over low heat, whisking constantly, 20 minutes or until a thermometer registers 160 and custard coats a spoon.
6. Remove from heat; pour through a wire-mesh strainer into a bowl. Cool at room temperature about 30 minutes, stirring occasionally. Stir in whipping cream and eggnog; cover and chill 1 hour.
7. Pour custard mixture into freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt; let stand 1 hour before serving.