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Recipe For Homemade Ice Cream: Egg Nog

Note: This recipe contains alcohol

5 egg yolks
1/2 pint (250ml) fresh whole milk
3/4 pint (375ml) double/heavy cream
4 oz (100g) sugar or caster sugar
2 teaspoons vanilla extract (or according to taste)
1 teaspoon grated fresh nutmeg
2 tablespoons dark rum
2 tablespoons brandy

Pour the milk into a saucepan and bring the pan slowly up to boiling point. In a bowl, beat and mix together the egg yolks and sugar until thick. Pour the milk into the mixture of egg yolks and sugar whilst stirring.

Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.  When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool. When fully cooled, stir in the cream, vanilla extract, brandy, rum and grated nutmeg.

Transfer the complete mixture in an ice cream maker and freeze according to the manufacturer's instructions. Serves 6-8

This a great recipe for long dark winter nights and the special celebrations of Thanksgiving and Christmas. The rum and brandy add a hint of warm indulgence! If you like rum in your ice cream then try my recipe for coffee, rum walnut ice cream. Delicious!

Never had egg nog before? Want to know what it is and its origins? Then visit the egg nog Wikipedia page here, it's fascinating reading.