Name: Eggnog Ice Cream
Cook time: 30 min
Total time: 5 hr (includes chilling and freezing)
Yield: Makes about 1 1/2 quarts
Ingredients: 1 cup whole milk; 1/4 teaspoon salt; 7 large egg yolks; 3/4 cup sugar; 2 cups chilled heavy cream; 3 tablespoons dark rum; 1 teaspoon vanilla; 1/4 teaspoon freshly grated nutmeg; Garnish: freshly grated nutmeg; an instant-read thermometer; an ice cream maker

Image may contain Food Dessert Chocolate Biscuit and Cookie

Eggnog Ice CreamMikkel Vang

Even if you're not an eggnog lover, you're going to love this custardy ice cream. Freshly grated nutmeg and the rounded complexity of dark rum lend it a rich flavor — plus a lovely aroma that will put you in the holiday spirit while you make dessert.

Cooks' notes:

· Custard can be chilled up to 1 day. · Ice cream can be made 1 week ahead.

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.