Monday, 16 January 2012

Eggnog Ice Cream


6 eggs, separated

10 tablespoons sugar

pinch of salt

1/4 cup brandy

1/4 cup rum

2 tablespoons dry sherry

1 cup milk

2 cup heavy cream

1/4 teaspoon nutmeg, freshly grated

Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until very light and thickened. Remove from heat, add the milk and cream; cool. Beat the egg whites until stiff, fold them in the cream mixture. Pour into a ice creammachine and process according to manufacturer's directions. Sprinkle with nutmeg before serving.