Friday, January 2, 2015

Eggnog...and Eggnog Ice Cream

Talk about having your cake and eating it too - over the holidays I had a mind to make homemade eggnog AND David Lebovitz's eggnog ice cream...and found I could do both at the same time. When I was reading Lebovitz's recipe from The Perfect Scoop it struck me that the ice cream's custard base was so extremely similar to most recipes for (cooked) eggnog I'd seen, that if I made a big enough batch, I could have both nog concoctions! 2 cups of the base went into chilled glasses and the other 2, into the ice cream maker: perfectly unctuous, rich eggnoggy deliciousness in both liquid & solid form. I prefer eggnog with black spiced rum but feel free to sub in your alcohol of choice - Lebovitz recommended bourbon & brandy. Sip your nog and eat it too!

Eggnog/Eggnog Ice Cream
Makes a quart of the base

Adapted from David Lebovitz's The Perfect Scoop

*1 cup whole milk
*2 cups heavy cream, divided
*Good pinch salt
*2/3 cup sugar
*1/4 cup black-spiced rum (I use Kraken)
*1 teaspoon freshly grated nutmeg
*Pinch cinnamon
*Pinch allspice
*6 organic eggs, divided
*1 1/2 teaspoons vanilla

Combine the milk, sugar, salt and one cup cream in a saucepan over medium and keep stirring until the sugar has dissolved and the milk begins to steam. Put the other cup of cream into a bowl and chill well. 

Whisk the egg yolks until the yolks are glossy. Temper the yolks by slowly adding hot milk mix to them, whisking until fully incorporated. Pour the eggy liquid back into the pan and cook, stirring all the while, until it thickens and coats the back of a wooden spoon – just don't bring to a boil. Pour the mix through a fine mesh sieve into the bowl of chilled cream and add the spices, rum and vanilla. Stir well, then put in the fridge to chill overnight.

When you're ready to churn, use as much of the eggnog base as you would like, reserving any extra for immediate sippin'. To pump up those sipping servings, take about a tablespoon of egg white and a heavy pinch of sugar per serving and whisk together until peaks form, then gently fold the egg whites into the servings. Garnish both liquid and solid servings with freshly grated nutmeg and allspice. 

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