Eggnog Ice Cream

Ingredients

• 0.3 cup bourbon 
• 1 stick cinnamon sticks 2-inch
• 5 large egg yolks 
• 0.5 teaspoon ground nutmeg 
• 1.8 cups half n half 
• 2.3 cups low fat milk 2% reduced-fat
• 1 cup sugar 
• 5 inch vanilla pod split

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• plastic wrap

Directions

1. Combine first 3 ingredients in a heavy saucepan over medium-high heat. Scrape seeds from vanilla bean; add seeds and bean to milk mixture.
2. Heat milk mixture to 180 or until tiny bubbles form around edge (do not boil).
3. Combine sugar, bourbon, nutmeg, and egg yolks in a bowl, stirring with a whisk. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce heat to medium.
4. Heat mixture to 160, stirring constantly. Discard vanilla bean and cinnamon stick.
5. Pour mixture into a bowl, and place plastic wrap on surface of custard. Chill thoroughly.
6. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 8 hours or until firm.
7. Garnish with freshly grated nutmeg, if desired.