“For Ginger.”
1hr 30mins
1 quart

Ingredients Nutrition

  • 8 large egg yolks, at room temperature
  • 34 cup sugar
  • 2 14 cups whole milk
  • 14 cup heavy cream
  • 2 tablespoons rum, preferably dark rum, such as Meyer's Dark Rum
  • 2 tablespoons Bourbon
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated nutmeg
  • 14 teaspoon salt


  1. Beat the yolks and sugar in a bowl with an electric mixer on medium speed until thick and pale yellow, about 3 minutes.
  2. The beaten mixture should make satiny ribbons that do not instantly dissolve back into the mixture when the beaters are lifted out of it; set aside.
  3. Heat the milk and cream in a saucepan over medium heat until barely bubbling around the pan’s inner edge; do not boil.
  4. Whisking constantly, add about 1/3 of the hot milk mixture to the beaten yolk mixture until smooth.
  5. Whisk this combined mixture back into the remaining hot milk mixture.
  6. Instantly decrease heat to low; cook slowly until thickened like very runny pudding, about 5 minutes.
  7. Strain through a fine-mesh sieve into a clean bowl; stir in rum, bourbon, vanilla, nutmeg, and salt.
  8. Refrigerate until cold, for at least 4 hours or preferably overnight.
  9. Just before freezing the gelato, place the egg nog custard in the freezer for 10 minute to get it really chilled down.
  10. Freeze custard in you ice cream maker according to the manufacturer’s instructions.
  11. Serve at once or transfer to freezer container and store in freezer for up to 1 month.
  12. Soften at room temperature for up to 10 minutes before serving.

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