Title: New Wave Eggnog
Categories: Beverages, Desserts
Yield: 1 servings
4 c Half and half
1 1/2 c Sugar
12 lg Egg yolks
2 c Heavy cream
1/2 c Dark rum
1/2 c Brandy or cognac
1/2 c Bourbon or scotch
1 pt Vanilla ice cream;
- high quality
In a medium saucepan, combine the half-and-half and sugar. Cook
over low heat, stirring often, until the mixture comes to a low
simmer. In a medium bowl, whisk the egg yolks until combined.
Gradually whisk the hot mixture into the yolks. Return the yolk
mixture to the saucepan. Cook over low heat, stirring constantly
with a wooden spoon, until the custard lightly coats the spoon. An
instant-read thermometer inserted in the custard will read 180°F.
Immediately strain the custard through a sieve into large bowl.
Cool to room temperature, then cover with plastic wrap and
refrigerate until very cold, at least 4 hours or overnight. When
ready to serve, whip the cream until soft peaks form. Stir the
whipped cream, rum, brandy, and bourbon into the chilled custard.
The eggnog can be prepared up to 1 day ahead, covered, and
refrigerated. Pour the eggnog into a punch bowl. Place the vanilla
ice cream in the punch bowl and serve.
Yield: 1-3/4 Quarts
Recipe by Irena Chalmers
Recipe FROM: An Edible Christmas (A Treasury of Recipes for the
Holiday)
