Thursday, December 30, 2010

Egg Nog Ice Cream

I don't think I've ever even had egg-nog.  But, for the holidays - why not? I wasn't sure what to expect in terms of flavor, but I am pretty sure that any and all ice cream with loads of egg yolks and full fat dairy products will be hommy nom nom.

Egg Nog Ice Cream, recipe borrowed from Ice Cream: 52 Easy Recipes for Year Round Frozen Treats by Sally Sampson

Makes about 1 quart


  • 3 cups half and half
  • 1/2 cup granulated sugar
  • 1/2 tsp. fresh grated nutmeg
  • zest of 1 lemon
  • zest of 1 orange* (I only included a little bit of this - not the whole orange)
  • Vanilla bean, split and scraped (Thanks Mai!)
  • 8 large egg yolks at room temperature
  • pinch of kosher salt
  • 1 tbsp. of grand mariner
  • 2 tbsp. of bourbon* (The original recipe called for 2 tbsp. each of sambuca, amaretto, and grand mariner.  I did not have all these on hand, so I subbed in the bourbon, and also cut out most of the alcohol as I was worried about the flavor being too strong)
Place the half and half, 1/4 cup of the sugar, nutmeg, lemon and orange zest, and vanilla bean seeds and pod (now empty) in a small pan and cook over low heat.  Whisk the mixture from time to time and heat it till it is warm, about 175 degrees. 

Place the egg yolks, 1/4 cup of sugar and salt into a medium sized metal bowl and whisk until combined. Add 1/4 cup of the warmed half and half mixture to the egg mixture, whisking the entire time.  Continue to add the half and half mixture, 1/4 cup at a time, until you have added about 1 1/2 cups total.  Be sure to whisk the entire time. 

Return the mixture back to the original saucepan and continue to cook until it reaches about 185 degrees (be sure it doesn't boil!!).  

Once it has reached 185 degrees, pour the mixture through a strainer into another bowl.  Discard the solids and bring the mixture to room temperature.  Stir in the alcohol, and then refrigerate at least 8 hours, but preferably over night. 

Freeze in your ice cream maker according to directions.  I used about 30 minutes here. 

Ending Notes:  So even though I used less alcohol than the recipe recommended, I still felt the alcohol flavor was too strong.  I'd probably just do 2 tablespoons of whatever alcohol I selected.  Otherwise, the texture and flavor of this ice cream were what I was expecting.  I still need to try a normal egg-nog drink and then see how this one compares.

No comments :