Recipe For Homemade Ice Cream: Egg Nog
Note: This recipe contains alcohol
Ingredients:
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.