Rich Vanilla Eggnog

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Yield:

18 (1/2-cup) servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 164
Caloriesfromfat 42 %
Fat 7.6 g
Satfat 4.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5 g
Carbohydrate 15.4 g
Fiber 0.0 g
Cholesterol 97 mg
Iron 0.0 mg
Sodium 71 mg
Calcium 0.0 mg

Ingredients

2 1/2 cups plus 2 tablespoons whole milk
1 cup half-and-half
1 (4-inch) piece vanilla bean, split lengthwise
6 eggs, lightly beaten
1/2 cup sugar
1/2 cup bourbon
1/4 teaspoon freshly grated nutmeg
1 quart French vanilla ice cream, softened
Sweetened whipped cream (optional)
Freshly grated nutmeg (optional)

Preparation

Combine first 3 ingredients in a large saucepan; stir well. Cook over medium-low heat until thoroughly heated (do not boil). Combine eggs and sugar in a medium bowl; stir with a wire whisk until well blended. Gradually stir about one-fourth of hot mixture into egg mixture; add to remaining hot mixture, stirring constantly. Cook mixture over low heat, stirring constantly, 20 minutes or until mixture is slightly thickened and reaches 160°.

Remove mixture from heat; stir in bourbon and 1/4 teaspoon nutmeg. Let cool. Cover and chill 3 hours. Remove and discard vanilla bean; stir in ice cream just before serving. If desired, top each serving with sweetened whipped cream and sprinkle with nutmeg.

Note:

Light and Luscious

January 1994
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