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

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

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.

Our Favorite French Onion Soup

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

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Béchamel Sauce

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

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Baked Butter Paneer

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.