EggNog

a Recipe By :Sid Webster+ Recipe By: Sid Webster

Servings :  6 cups
Preparation Time :0:30

Ingredients:

6
eggs or substitute egg beaters
¼
cup of sugar
2
cups of cream
½
cup of milk
½
cup of vanilla ice cream (Use Ben & Jerrys, Natural Vanilla Bean, Homemade Vanilla, or French Vanilla ice cream.)
¼
cup of Old Forester bourbon (or use Old Monks Rum, Appleton Estate, or Mount Gay's)
¼
cup of brandy (or more rum)
3
teaspoons rum flavoring
½
vanilla extract
1
teaspoon nutmeg
1
teaspoon cinnamon
4
teaspoons custard powder
1
pinch of salt

Instructions:

  1. Separate eggs. See notes for reprinted article on pasteurizing, or substitute egg beaters and skip whites part.

  2. Beat egg yolks and sugar until thick.

  3. Add bourbon and brandy and stir thoroughly. (The liquor "cooks" the eggs.) or substitute 1 cup of milk

  4. Add cream, milk, and remaining ingredients and continue whipping.

  5. Break up the ice cream and add.

  6. Beat egg whites until stiff and fold in.

  7. Refrigerate for at least 30 minutes before serving.

  8. if using the egg beaters, just toss everything in the blender and gently combine.

Notes:

  • if using the egg beaters, just toss everything in the blender and gently combine.
  • reprinted:
    Some purists, however, still prefer homemade eggnog, and they need to take care. Salmonella enteritidis, a strain of the bacteria that is becoming more prevalent, may be lurking inside even the cleanest-looking egg. So, to ensure your eggnog is bacteria-free, warm up the milk in a pot. Then put a little warm milk in with the cracked and beaten eggs. Put this mixture back in the pot on the stove and heat, using a thermometer to make sure it reaches 160 degrees for just a moment. Put the pot into a bowl of icy water to chill it quickly. This will keep the eggs from becoming cooked or solidified. Proceed with your recipe. For a fact sheet with recipes for safe eggnog and other egg products and sauces, call the extension at 461-1000. Bob Marcotte’s weather column appears twice weekly. He also writes Just Ask which appears daily. Write to him at: 55 Exchange Blvd., Rochester, N.Y. 14614.