Instead, this old-fashioned version features a buttery homemade crust filled with rich custard, made from scratch, the traditional way. We walk you through the whole tricky process, troubleshooting potential custard pitfalls to save your pie from ruin. We then spike the custard with rum and bourbon, chill it, and top the whole thing with billowy whipped cream and freshly grated nutmeg. The filling tastes just like traditional creamy eggnog, with warm spices and a subtle boozy kick.
It is certainly possible to use a slow cooker to whip up a delicious batch of homemade ice cream, and it makes preparing the dessert so much easier. While you do still need a freezer, the slow cooker takes all of the hard work out of making the ice cream's base. This is because the appliance's low cooking temperature is perfect for cooking an egg-based custard.
