Eggnog Ice Cream

Cooking instructions

1. Spiked Ice Cream Base Instructions: In a large saucepan, combine Shamrock Farms Whole Milk, Shamrock Farms Eggnog and 12 ounces of granulated sugar.
2. Place saucepan over medium-high heat, and cook, stirring occasionally so the milk doesn’t scald on the bottom and the mixture comes to a light boil.
3. Meanwhile, in a large mixing bowl, whisk egg yolks and 12 ounces granulated sugar until smooth. Do not over beat the eggs.
4. When Shamrock Farms Heavy Cream and Shamrock Farms Eggnog mixture comes to a light boil, remove from heat, and slowly pour approximately half of the cream mixture over the egg yolks mixture, tempering the eggs so they do not scramble.
5. Place the saucepan over low heat, and while constantly whisking, add the egg yolk-cream mixture back into the saucepan.
6. Add vanilla paste, vanilla extract, sea salt, cinnamon and nutmeg to the ice cream base.
7. Continue stirring until the mixture reaches and maintains 170 degrees.
8. Stir in Slane Irish Whiskey, whisk one more time and remove from heat.
9. Pour the ice cream base into a large shallow container and cool to below 41 degrees.
10. Once cooled, refrigerate covered for 24 hours.
11. Churning ice cream instructions:
    Note: these steps should be done one day after preparing the base.
12. Place ice cream canister in freezer for one hour.
13. When ready to use Shamrock Farms Eggnog and Slane Irish Whiskey Ice Cream base, whisk and pour the ice cream base into the frozen canister of the ice cream maker.
14. Place the canister into the ice cream maker, and layer the ice and rock salt. As ice melts, continue adding layers of ice and salt.
15. The ice cream is done when it starts to become firm and expand.
16. Remove the canister from the ice cream maker and pour the thickened ice cream base into a large plastic or metal container.
17. Let the ice cream harden in the freezer reaching an ideal temperature of 15-20 degrees.