Eggnog ice cream
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Milk |
| 2 | cups | Cream |
| 2 | teaspoons | Vanilla essence |
| 7 | Large egg yolks | |
| ¾ | cup | Sugar |
| ½ | teaspoon | Freshly grated nutmeg |
| 2 | tablespoons | Rum |
| 2 | tablespoons | Brandy |
| Extra nutmeg | ||
| 1 | cup | Combined glac‚ fruits, |
| Almonds and chocolate, | ||
| Finely chopped | ||
Directions
In a large saucepan combine the milk, cream and vanilla essence and bring to the boil. Whisk together the egg yolks and sugar. Add the cream mixture in a stream while whisking, then transfer the custard to a saucepan. Cook the custard over moderate heat, stirring constantly with a wooden spoon until it coats the back of the spoon.
Strain through a fine sieve. Allow the custard to cool and stir in ½ teaspoon nutmeg, brandy and rum, then chill the custard, covered, overnight. Stir in the additional nutmeg and freeze the custard in an ice-cream maker, according to the manufacturer's instructions. Add combined fruit, almonds and chocolate, then freeze until firm.