Yield Makes 3 quarts
Ingredients
* 1 quart milk
* 12 eggs
* 1/4 teaspoon salt
* 1 1/2 cups sugar
* 3/4 cup to 1 1/2 cups bourbon*
* 1 tablespoon vanilla extract
* 1/2 teaspoon ground nutmeg, divided
* 1 quart whipping cream
Preparation
Heat milk in a large saucepan over medium heat. (Do not boil.)
Beat eggs and salt at medium speed with an electric mixer until thick and pale; gradually add sugar, beating well. Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until milk mixture thickens and reaches 160°.
Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg. Remove from heat, and cool. Cover and chill up to 2 days.
Beat whipping cream at medium speed with an electric mixer until soft peaks form. Fold whipped cream into milk mixture. Sprinkle with remaining 1/4 teaspoon nutmeg before serving.
*1 1/2 to 2 cups milk may be substituted for bourbon.
Southern Living, DECEMBER 2001
Showing posts with label eggnog. Show all posts
Showing posts with label eggnog. Show all posts
Monday, November 24, 2008
Friday, November 21, 2008
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.
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.
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