Aubrey grew up with eggnog around the house during Christmas time, so he loves it! I, on the other hand did not grow up with it around. I guess I just assumed that it was like drinking raw eggs. Even though I still haven't developed an appetite for the liquid stuff, I do love desserts that have an eggnog flavor. This ice cream tastes exactly like spiked eggnog. It's delicious. I'll definitely be repeating this recipe next winter.
Ingredients:
1 cup whole milk
2/3 cup sugar
Pinch of salt
2 cups heavy cream
6 large egg yolks
1 teaspoon grated nutmeg
2 Tablespoons brandy
2 Tablespoons dark rum
2 teaspoons vanilla extract
**Note: I substituted 4 Tablespoons of Crown Royal for the brandy and rum).
Directions:
Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Mix in the nutmeg, brandy, rum, and vanilla and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator. Freeze in your ice cream maker according to the manufacturer's instructions.
Source: The Perfect Scoop, by David Lebovits
1 cup whole milk
2/3 cup sugar
Pinch of salt
2 cups heavy cream
6 large egg yolks
1 teaspoon grated nutmeg
2 Tablespoons brandy
2 Tablespoons dark rum
2 teaspoons vanilla extract
**Note: I substituted 4 Tablespoons of Crown Royal for the brandy and rum).
Directions:
Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Mix in the nutmeg, brandy, rum, and vanilla and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator. Freeze in your ice cream maker according to the manufacturer's instructions.
Source: The Perfect Scoop, by David Lebovits
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