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It's a drink... it's a frozen dessert.... it's................... ?

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It's a drink... it's a frozen dessert.... it's................... ?

Mr. Taster | Dec 16, 2005 04:45 PM

MR. TASTER'S EGGNOG ICE CREAM

or

MR. TASTER'S FROZEN ALCOHOLIC EGGNOG MILKSHAKE

My first improvised ice cream recipe !

1 c. whole milk
2 c. heavy cream (hey, it's delicious, not healthy!!)
1/4 c. birch sugar (xylitol, diabetic safe, find in health food stores) plus 1/4 c. regular sugar (I used organic)
4 egg yolks
1 tsp. freshly grated nutmeg (not from a jar please!!)
1 tsp. vanilla extract (mine was TJ's bourbon extract)
1 shot bourbon
1 shot light rum (Bacardi... I think dark rum is too overpowering when mixed with bourbon)

Heat the milk and cream in a medium saucepan on low heat until simmering. While waiting, in separate bowl beat egg yolks on low or whisk until they lighten a bit in color. Then gradually add the birch sugar and regular sugar, incorporating slowly while continuing to whisk or beat at low speed until the yolk mixture lightens to a pale yellow color and the sugar is incorporated. Then in 1/4 c increments, slowly take the milk and gently pour into egg mixture while continuing to beat, gradually raising the temperature of the egg mixture. Once the egg mixtures is warm, add back into the saucepan and cook over low heat, whisking until mixture thickens and temperature of eggs reaches at least 165 (to kill salmonella bacteria) Remove from heat and whisk in nutmeg, vanilla, rum and bourbon. I then poured mixture into a shallow glass pan and placed in the freezer (stirring occasionally) until the mixture reached 35 degrees (this is important to inhibit ice crystal formation and provide creamy texture). Then process in ice cream maker.

Notes:

Because of the rather alcohol content, this ice cream does not set as hard as typical ice cream, and out of the ice cream maker it still has a runny consistency. It remains very soft and easy to scoop even after a night in the freezer.

Also note that if you use all regular sugar, I would cut back the sugar content to about 1/3 c. because the birch sugar has a duller sweetness than regular sugar.

In addition, my friend and I discovered that since the ice cream does not freeze entirely in the ice cream maker due to the rather high alcohol content, it becomes a lovely frozen milkshake consistency.

Yes, you read right... I inadvertently made frozen alcoholic milkshake eggnog... and holy cow was it good.

Mr. Taster

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