Eggnog Ice Cream

I can't imagine. I love eggnog, although it is a little rich for me as I get older. But this sounds delicious.

Yield: 8 servings (serving size: 2/3 cup).

1 3/4 cups half-and-half
2 1/4 cups 2% reduced-fat milk
1 (2-inch) cinnamon stick
1 (5-inch) vanilla bean, split lengthwise
1 cup sugar
1/3 cup bourbon
1/2 tsp ground nutmeg
5 large eggs yolks

Combine first 3 ingredients in a heavy saucepan over med-high heat. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Heat milk mixture to 180 F or until tiny bubbles form around edge (do not boil).
Combine sugar, bourbon, nutmeg, and egg yolks in a bowl, stirring with a whisk. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce heat to medium. Heat mixture to 160 F, stirring constantly. Discard vanilla bean and cinnamon stick. Pour mixture into a bowl, and place plastic wrap on surface of custard. Chill thoroughly.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 8 hours or until firm. Garnish with freshly grated nutmeg, if desired.

From Cooking Light, December 2008.