Eggnog Gelato Food

EGGNOG ICE CREAM

Steps:

• In the bowl of a stand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Set aside.
• In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator. Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees F, approximately 4 to 6 hours.
• Once chilled, process in an ice cream maker according to the manufacturer's instructions. Serve as is for soft-serve, or place in an airtight container and put in the freezer for 2 to 4 hours for traditional ice cream.

EGGNOG GELATO

Steps:

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