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Homemade eggnog served with Irresistible Christmas Yule Log ice cream
2024-11-21
https://www.metro.ca/userfiles/image/recipes/eggnog-maison-12345.jpg
PT10M
PT20M
PT30M
In an adequately sized saucepan, pour the cream, milk, nutmeg, cinnamon, vanilla and pinch of salt. Bring to a boil over medium heat, stirring occasionally.In the meantime, whisk the sugar and the egg yolks in a large bowl until creamy.Once the liquid is fuming, slowly pour it into the egg and sugar mix while whisking lightly in order to stop the egg yolks from coagulating.When all of the liquid is poured into the yolks, place this mix back in the saucepan and on the stove. Using a wooden spoon, mix CONSTANTLY until the mix reaches 80–85°C.When the required temperature is reached, remove the saucepan from the heat and transfer it to a large ice-water bath with plenty of ice cubes to stop the cooking process.Allow the eggnog to cool completely in the ice-water bath. Pour the eggnog into a container and refrigerate it.To serve, portion the eggnog in parfait cups and top each one with a large ball of Christmas Yule Log ice cream. Finish with some freshly ground cinnamon, using a zester.Note: A food thermometer is essential to this recipe, but you can also use the “coating consistency” test. When you trace a line with your fingertip on the back of the wooden spoon while mixing the eggnog and the trace doesn’t disappear immediately, the eggnog is ready. Act quickly though, otherwise you’ll end up with scrambled eggs!Source: Martin Juneau
4
0
0
0
0
250 mL cream 35 % m.f.
500 ml milk (2%), m.f.
2,5 mL ground nutmeg
5 mL ground cinnamon
A few drops of vanilla essence
1 pinch of table salt
125 mL brown sugar
6 egg yolk
4 Irresistible Christmas Yule Log ice cream
Optional alcohol : brandy, brown rum, bourbon or Scotch
Homemade eggnog served with Irresistible Christmas Yule Log ice cream
4
Desserts - Snacks
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME
Ingredients
-
250 mL
cream 35 % m.f.
-
500 ml
milk (2%), m.f.
-
2,5 mL
ground nutmeg
-
5 mL
ground cinnamon
-
A few drops of vanilla essence
-
1
pinch of table salt
-
125 mL
brown sugar
-
6
egg yolk
-
4
Irresistible Christmas Yule Log ice cream
-
Optional alcohol : brandy, brown rum, bourbon or Scotch
Preparation
In an adequately sized saucepan, pour the cream, milk, nutmeg, cinnamon, vanilla and pinch of salt. Bring to a boil over medium heat, stirring occasionally.
In the meantime, whisk the sugar and the egg yolks in a large bowl until creamy.
Once the liquid is fuming, slowly pour it into the egg and sugar mix while whisking lightly in order to stop the egg yolks from coagulating.
When all of the liquid is poured into the yolks, place this mix back in the saucepan and on the stove. Using a wooden spoon, mix CONSTANTLY until the mix reaches 80–85°C.
When the required temperature is reached, remove the saucepan from the heat and transfer it to a large ice-water bath with plenty of ice cubes to stop the cooking process.
Allow the eggnog to cool completely in the ice-water bath. Pour the eggnog into a container and refrigerate it.
To serve, portion the eggnog in parfait cups and top each one with a large ball of Christmas Yule Log ice cream. Finish with some freshly ground cinnamon, using a zester.
Note: A food thermometer is essential to this recipe, but you can also use the “coating consistency” test. When you trace a line with your fingertip on the back of the wooden spoon while mixing the eggnog and the trace doesn’t disappear immediately, the eggnog is ready. Act quickly though, otherwise you’ll end up with scrambled eggs!
Source: Martin Juneau
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