easy desserts and recipes: eggnog-ish spiked ice cream
It’s totally way past Christmas, and New Year’s, but we have snow flurries outside, and I’m still playing catch up from Christmas. At least the tree is put away and the lights are down. I wouldn’t want you thinking I lived in a broken down trailer park and was living vicariously through some red-neck. It’s always the relaxing atmosphere after the holiday rush that makes these cold, long, luxurious days even more enjoyable.
Anyhoo, growing up, I looked forward to eggnog. Not the spiked eggnog the old fogies such as Grandpa or the pot-bellied uncles used to guzzle down. But the thick, sludge-like eggnog that you would find at your local 7-11, Royal Farm store, or whatever 24-hour mart, and regular supermarkets. Well, y’all know I’m far, far away from anything remotely eggnog-ish and such, being in the other side of the world (not the boondocks, contrary to what you may be thinking) and I can’t very well have it shipped frozen. Eggnog is just something you have to have fresh, store bought fresh I mean.
So, as the story of my life goes, if you can’t beat ‘em, join ‘em! In my case, it’s also make ‘em and beat ‘em (since you also beat the eggs in the eggnog). I was utterly determined to make homemade nog! I found this wonderful recipe of cooked eggnog that had fabulous results. The spiced rum gave it that oh-so-special kick it needed and perfectly tied all the flavors together. Drinking it made me more appreciative of the quiet, cold evenings where snuggling combined with a wicked brew may lead to something… exciting :)
Anyhoo, there was no way that intimate Christmas guests, my beau, and I would be able to down 12 egg yolks. With my tipsy subconscious and while occasionally sipping my spiked eggnog (bliss!), I wondered what to do with the rest. I finally had a brilliant idea. Why not make ice cream custard? Who woulda thought it?! So, I put the ice cream bowl in the freezer with the leftover eggnog mixture. I took it out from the freezer the next day to get cranking! Well, actually the machine did all the work. I topped it off with Maple Syrup (a must if you ask me!), cinnamon, and of course, for food photography reasons, a cinnamon stick. And wah-lah!!! Delicious ice cream custard!
It doesn’t take much to bring all the comforts of home with you with a little ingenuity and a whole lot of rum. Besides, the saying “the home is where the heart is” has always held true for me. I have my beau, my loyal companions, my friends, and furry babies. BUT if anyone knows how to get that awesomely thick eggnog that you can buy in the stores, PLEASE let me know…
Setting up the Shot:
1. Use a used pudding jar (we got ours using a Morozoff pudding Jar, or any pudding type jar would work)
2. Garnish with a Cinnamon Stick
3. Petite Dessert Spoon
1 cup whole milk
1/4 teaspoon salt
7 large egg yolks
3/4 cup sugar
2 cups chilled heavy cream
3 tablespoons dark rum
1 teaspoon vanilla
1/4 teaspoon freshly grated nutmeg
Special equipment: an instant-read thermometer; an ice cream maker
Garnish: freshly grated nutmeg
Bring milk and salt to a boil in a 2- to 3-quart heavy saucepan over moderate heat. Remove from heat.
Whisk together yolks and sugar in a bowl, then gradually add 1/4 cup hot milk, whisking. Add yolk mixture to milk remaining in pan in a slow stream, whisking, and cook over low heat, stirring constantly with a wooden spoon, until mixture is slightly thickened, coats back of spoon, and registers 175°F on thermometer, 3 to 5 minutes. Immediately pour through a fine-mesh sieve set into a clean bowl and stir in cream, rum, vanilla, and nutmeg. Chill custard, covered, until cold, at least 2 hours. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours. Soften slightly in refrigerator before serving, about 20 minutes.
Exposure 1/25 sec at F/29
Focal Length: 98mm
Flash: No Flash
Metering Mode: Pattern