Eggnog ice cream

Yield: 10 Servings

Ingredients:

2 c Milk
2 c Cream
2 ts Vanilla essence
7 Large egg yolks
3/4 c Sugar
1/2 ts Freshly grated nutmeg
2 tb Rum
2 tb Brandy Extra nutmeg
1 c Combined glac‚ fruits

Instructions:

Almonds and chocolate Finely chopped In a large saucepan combine the milk cream and vanilla essence and bring to the boil. Whisk together the egg yolks and sugar. Add the cream mixture in a stream while whisking then transfer the custard to a saucepan. Cook the custard over moderate heat stirring constantly with a wooden spoon until it coats the back of the spoon. Strain through a fine sieve. Allow the custard to cool and stir in 1/2 teaspoon nutmeg brandy and rum then chill the custard covered overnight. Stir in the additional nutmeg and freeze the custard in an ice-cream maker according to the manufacturer's instructions. Add combined fruit almonds and chocolate then freeze until firm.