Cinnamon Bun Frozen Eggnog Frappe

Instructions

1. Whisk the pasteurized yolks and sugar in a heat-safe bowl until homogeneous. Warm milk, cream, nutmeg, and the named flavor in a saucepan over medium-low heat until steaming.
2. While whisking, slowly pour one-third of the hot dairy into the yolk mixture to temper it; return everything to the saucepan.
3. Cook over low heat, stirring continuously and measuring with a food thermometer, until the entire egg-rich mixture reaches 160°F / 71°C. Do not boil or scramble.
4. Immediately strain into a shallow clean container; cool promptly in an ice bath and refrigerate covered to 40°F / 4°C or below.
5. When fully chilled, blend all the cooked eggnog with ice until thick and smooth; divide between two chilled glasses and serve immediately.