Homemade Ice Cream, Creamy Eggnog (or Custard) Recipe

Ingredients:

• 2 cups cream
• 2 cups milk
• 1/2 cup honey or maple syrup
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 2 teaspoons pure vanilla extract
• 6 farm-fresh egg yolks

Instructions:

1. Prepare the Milk Mixture: In a medium saucepan, combine the cream, milk, honey (or maple syrup), nutmeg, and cinnamon. Warm over medium heat until it begins to steam but not boil. Stir occasionally to blend the flavors evenly.
2. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly add a cup of the warm milk mixture to the yolks while whisking constantly to temper them and prevent curdling.
3. Combine and Heat: Pour the tempered egg yolk mixture into the saucepan with the remaining milk mixture. Continue to cook over medium-low heat, stirring constantly with a wooden spoon or spatula until the mixture thickens slightly and coats the back of the spoon. This should take about 5-7 minutes. Do not let it boil.
4. Cool and Add Vanilla: Remove the saucepan from heat and stir in the pure vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or until well chilled.
5. Churn: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions.
6. Serve or Freeze: Once churned, the ice cream can be served soft, or transferred to an airtight container and frozen for 2-3 hours for a firmer texture.

Enjoy your homemade spiced ice cream with natural, farm-fresh ingredients!