|
Eggnog
Ingredients:
• 4 cups half-and-half or milk
• 1 1/2 cups sugar
• 12 large egg yolks
• 1/2 cup dark rum
• 1/2 cup brandy
• 1/4 cup bourbon
• 2 cups heavy cream
• 1 pint high-quality vanilla ice cream
• Freshly grated nutmeg, for serving
Method:
In a medium saucepan over medium heat, stir the half-and-half with the sugar until the sugar dissolves and the mixture is hot. In a medium bowl, whisk the egg yolks. Gradually whisk in some of the hot mixture. Return to the saucepan and cook over low heat, stirring constantly, until the mixture is thick enough to coat a spoon (a thermometer will read 180 degrees Farenheit). Strain into another medium bowl. Cool completely. Whisk in the rum, brandy, and bourbon. Cover and refrigerate until well chilled, at least four hours.
In a chilled medium bowl, beat the heavy cream just until stiff. Fold into the chilled custard. Pour into a punch bowl and add the ice cream. Grate the nutmeg over the eggnog, and serve chilled.
I generally use Maker's Mark, a Jamaican Rum, and some Paul Masson Brandy (I go heavy on the Bourbon, or the Brandy, or all three alcohols if I happen to be drunk while making my eggnog). I like cooking the egg yolks to make sure no one gets sick off my eggnog. I tried taking the alcohol out one year to make non-alcoholic eggnog, it was over sugarry and awful. Someone mentioned using apple-juice instead of alcohol, I'll try that out this year. I no longer buy store bought eggnog. Doesn't appeal to me. I'm definitely going to try the cider onesnowyowl, should be great after a full day of skiing.
|