4 Eggs separated
1 cup Longmont Dairy cream
½ cup sugar
1 tsp. freshly grated nutmeg or 1½ tsp. dried nutmeg
1 cups whole Longmont Dairy milk
2 Tbsp. bourbon, scotch or rum extract

Separate egg whites from yolks, and save for scrambled eggs. Mix egg yolks and sugar until the sugar is dissolved.

In a sauce pan, combine milk and cream and, while stirring, bring just to a boil. Remove from heat and cool slightly. Add a small amount of hot milk to the eggs and sugar, stirring constantly. Continue to add milk gradually, stirring in between. Return milk and egg mixture to the pot and place over medium heat, stirring until it reaches 160° F. Remove from heat and stir in bourbon and nutmeg. Cool in refrigerator until it reaches 40° F (4-6 hours).

Process in an ice cream maker according to manufacturer’s instructions. Place in a sealable container and freeze for 2 to 4 hours for traditional ice cream.

Adapted from www.foodnetwork.com
MoooNews, July 2013