Maple Eggnog with Ice Cream

For the maple eggnog and ice cream

• 4 egg yolks
• 80 ml dark maple syrup
• 500 ml whole milk
• 400 ml double cream
• 1 tsp freshly grated nutmeg
• 80 ml bourbon

to make eggnog

1. In a bowl, beat together egg yolks and maple syrup until lightened in colour. Set aside.
2. In a saucepan over medium heat, combine whole milk, double cream, and freshly grated nutmeg. Bring to 70°C, stirring occasionally.
3. Remove from the heat and gradually temper the hot mixture into the egg and maple syrup mixture. Then return everything to the pot and cook until the mixture reaches 82°C
4. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator.
5. Chill the mixture in the refrigerator until it reaches a temperature of 4°C, for approximately 4 to 6 hours.
6. Once chilled, you can drink the Eggnog as it is or make an ice-cream using the mixture.

to make ice cream

1. For the ice cream, add the mixture to your ice cream maker, and follow manufacturer’s instructions.
2. 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.