Eggnog Semifreddo

Ingredients

• 2 tablespoons rum dark
• 2 large eggs 
• 0.7 cup granulated sugar 
• 1 teaspoon ground nutmeg 
• 2 cups milk 1% low-fat
• 0.7 cup yogurt plain low-fat
• 2 teaspoons vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Combine the first 3 ingredients in a medium bowl, and stir with a whisk.
2. Cook milk in a heavy saucepan over medium-high heat to 180 or until tiny bubbles form around the edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat until thick (about 8 minutes), stirring constantly.
3. Remove from heat.
4. Place pan in a large ice-filled bowl until custard cools to room temperature (about 15 minutes), stirring frequently. Stir in the yogurt, rum, and vanilla; pour mixture into a glass bowl. Cover and place in freezer 8 hours.
5. Remove mixture from freezer; let stand 15 minutes.
6. Place in a food processor; process until smooth.
7. Serve immediately.