This ice cream can be made up to a week in advance, which helps free up precious prep time during the always-hectic holiday season. The lovely aroma of freshly grated nutmeg will put you, and everyone who enjoys this treat, in the holiday spirit.

　　

Ingredients

Makes about 1 1/2 quarts

　　1 cup whole milk

　　1/4 teaspoon salt

　　7 large egg yolks

　　3/4 cup sugar

　　2 cups heavy cream, chilled

　　3 tablespoons dark rum

　　1 teaspoon pure vanilla extract

　　1/4 teaspoon freshly grated nutmeg, plus additional for garnish

　　Special equipment: an ice-cream maker

　　

Step 1

Bring the milk and salt to a boil in a 3-quart heavy saucepan over moderate heat. Remove from the heat.

　　

Step 2

Whisk together the yolks and sugar in a bowl, then gradually add 1/4 cup of the hot milk, whisking. Add the yolk mixture to the milk remaining in pan in a slow stream, whisking, and cook over low heat, stirring constantly with a wooden spoon, until the mixture is slightly thickened, coats the back of the spoon, and registers 175°F on an instant-read thermometer, 3 to 5 minutes.

　　

Step 3

Immediately pour the mixture through a fine-mesh sieve set into a clean bowl and stir in the cream, rum, vanilla, and 1/4 teaspoon nutmeg. Chill the custard, covered, until cold, at least 2 hours.

　　

Step 4

Freeze the custard in an ice-cream maker according to manufacturer’s directions. Transfer to an airtight container and put in freezer to harden, at least 2 hours. Soften slightly in refrigerator before serving, about 20 minutes.

　　

DO AHEAD

Step 5

The CUSTARD can be chilled up to 1 day.

　　The Epicurious Cookbook