The holidays are an excellent opportunity to indulge in certain foods and drinks that one usually gives up or forgets about during the rest of the year. Eggnog, most definitely being one of them.
Eggnog is a tradition that was brought to America from Europe. It is related to various milk and wine punches that were concocted long ago in the “Old World” for festive occasions and holidays. However, in America, a new twist was put on the theme. Rum was used in the place of wine. In Colonial America, rum was commonly called “grog”, so the name eggnog is likely derived from the very descriptive term for this drink, “egg-and-grog”, which corrupted to egg’n’grog and soon to eggnog.
So, how about introducing eggnog to your family and friends as an ice-cream this year? Yes, this will get their attention!
- 2 cups – Heavy Cream
- 2 cups – Milk
- 1 teaspoon – Nutmeg
- 1- Vanilla Bean
- 8 – Yolks
- 2/3 cups – Sugar
- ¼ cups – Bourbon
- ¼ cups – Dark Rum
In the recipe below, I share a delicious and very festive eggnog ice-cream. It is easy to make in an ice-cream maker.
Even the greatest of disbelievers will be tempted to give this chilly festive eggnog version a try.
- Heat cream, milk, nutmeg, and vanilla bean(do not boil)
- Let sit 30 minutes
- Beat the sugar and yolks until pale
- Reheat the cream mixture to just under a boil
- Pour half the liquid on the yolk mixture
- Then pour back in the pan, and stir until nape. ( coat the back of a spoon)
- Strain through a fine-mesh strainer
- Stir in the alcohols and taste. (can add more if one desires a stronger alcoholic “punch”)
- Chill, and add to ice cream maker…following the manufacturer’s directions
- Store covered in the freezer for service.
For those interested in the drink rather than the ice-cream >> Old Fashioned Eggnog