Thursday, 23 January 2014

Eggnog Ice Cream

Delicious, dreamy and creamy.

It was Christmas time and the teenagers were begging for Eggnog.



In between peeling prawns and wrapping Christmas presents, we had to give eggnog a blast.
Then I remembered seeing this recipe in The Perfect Scoop by David Lebovitz.



I am so excited that our chickens are now all laying one egg each day ensuring we have a surplus of eggs.
Free range, organic and wholesome.


Planning to have friends over for dinner, I made a pavlova with 6 egg whites 
and pre-made this Eggnog Ice cream to chill in the refrigerator.


I also marinated the lamb and chicken in tandoori paste and yoghurt -
preparation is paramount to perfection.


See the lovely fresh bits of nutmeg.  Fresh nutmeg has an amazing flavour.


Here is BB pouring the eggnog mixture into the frozen ice cream churner.


Then we cooked our tandoori meat, made a huge green salad and a minted potato salad.
All while the ice cream churned and thickened.


Success!


Eggnog with delicious nutmeg bits, creamy, delicious and refreshing.
Shame I forgot about the pavlova in the oven when I turned it on to keep the plates warm.

Buon appeitito, Merryn

Eggnog Ice Cream

1 cup 200ml whole cream milk
2/3 cup (130g) white sugar
pinch of salt
2 cups (500ml) heavy cream
6 large egg yolks
1 teaspoon freshly grated nutmeg
2 tablespoons brandy
2 tablespoons dark rum
2 teaspoons vanilla extract

Warm the milk, sugar and salt in a medium saucepan.  Pour the cream into a large bowl and set a mesh strainer on the 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.  Once the mixture is cold, taste it and grate in more fresh nutmeg if you wish.  Freeze in your ice cream maker according to the manufacturer's instructions.