After hearing so much about how delicious the handmade eggnog at Broguiere's is (the local, family run Los Angeles dairy), I had to try some.
It is sold in old-fashioned glass milk bottles and is deeply golden in color, quite viscous (like a thick milkshake) with a wonderful rich flavor.
I knew I had to turn it into ice cream.
In goes the bottle into the ice cream maker.... also a few shakes of some dark rum and bourbon.
But the eggnog is not turning into ice cream the way I expected. It is thickening, turning king of gooey, not silky like I usually get.
After a good 25 minutes in the mixer, I figure it's as frozen as it's gonna get. I put it in the freezer to firm.
The next morning I was greeted with a product not entirely unlike cold cake batter. It was so gooey that you could submerge a spoon and lift strings of ice cream a good foot and a half long. The texture in your mouth, however, was thick, dense, heavenly eggnoggy goodness. And oddly enough, if you bit into it instead of letting it dissolve, it was a little chewy.
It's the oddest thing that's ever come out of my ice cream maker (and this from someone who has made avocado and chile gelato).
Does anyone have any idea why this would have happened? My only clue is the intense golden color of the eggnog-- I am wondering if they use so many eggs in the mix that the gooeyness comes from saturation of egg proteins. There are no artificial colors in the ingredients list.
Any suggestions, eggnog hounds?
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