For the Eggnog Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1-2 tablespoons Vermont Maple Dark Balsamic Vinegar (adjust to taste)
- In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium-low heat until it begins to steam. Do not let it boil.
- In a separate bowl, whisk together the granulated sugar, egg yolks, ground nutmeg, ground cinnamon, and salt until the mixture is pale and slightly thickened.
- Gradually pour a small amount of the hot cream mixture into the egg yolk mixture while whisking constantly. This process is called tempering and prevents the eggs from curdling.
- Gradually add more of the hot cream mixture while whisking until the egg mixture is warm.
- Pour the egg and cream mixture back into the saucepan with the remaining hot cream mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon. This should take about 5-7 minutes.
- Remove from heat and while the mixture is still warm, stir in 1-2 tablespoons of balsamic vinegar, adjusting to your taste preference. The balsamic adds a nice contrast and depth to the sweetness of the eggnog.
- Pour the eggnog base into a clean bowl and cover it with plastic wrap, pressing the wrap directly against the surface of the mixture to prevent a skin from forming.
- Refrigerate the mixture for at least 4 hours or until it's thoroughly chilled.
- Pour the chilled eggnog mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Once churned to a soft-serve consistency, transfer the ice cream to an airtight container and freeze it for an additional 2-4 hours, or until it's firm.
- Serve & enjoy!