Eggnog Ice Cream

• 4 egg yolks
• 1/3 cup sugar
• 2 cups whole milk
• 1 cup heavy cream
• 1 1/4 ounces dark rum
• 1 1/4 ounces bourbon
• 1 teaspoon ground nutmeg

In a bowl of stand mixer beat together egg yolks and sugar until sugar is completely dissolved. Set aside. In a medium saucepan, over medium heat, combine milk and heavy cream; bring to a simmer, stirring occasionally. Lower heat, temper in egg mixture and thicken, approximately 5 minutes. Remove from heat, stir in rum, bourbon, and nutmeg. Chill in the refrigerator and process in an ice cream maker according to manufacturer instructions. Freeze for approximately 2 hours in an airtight container before serving.