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Post by cinnabar on Jan 1, 2010 15:02:07 GMT -5
Here you go Chuckie, et al. This is from some friends of my grandparents.
Oh Be Joyfulls(Egg nog)
5 eggs, seperated 1 cup sugar(very sweet could use less) 1/3 to 1/2 cup rum 1 pint heavy whipping cream dash of nutmeg
Need 3 mixing bowls. Good mixer helps too.
1.Beat egg yolks until creamy, cream sugar into yolks add rum. Add nutmeg.
2.Beat whipping cream until very stiff.
3.Whip egg whites until very stiff, fold into the whipped cream.
Add the yolk mixture and mix gently.
Bury in a covered stainless bowl (twell pot)(ice cream bucket) in snow for 8 hours. (It is basically icecream at this point) Also you can also store in refrigerator 4-6 hours for a more liquid consistency.
Sprinkle with fresh grated nutmeg. Easily makes 2 quarts. Note: You can thin it down with milk or more rum/brandy/bourbon if you need. It is very rich.
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Post by berlyn on Jan 1, 2010 22:13:39 GMT -5
Cinn, Is this eggnog or an eggnog slushy/smoothy??? I think I'll try it with the rum and then Irish Cream. Why not. New year and new adventures. ;D
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Post by cinnabar on Jan 1, 2010 22:50:48 GMT -5
Berlyn Because you have the whipped cream and stiff egg whites it is rather frothy once mixed together. The consistencey is up to you. If you want it slushy or like melted ice cream don't freeze it, just chill it good in the refrigerator, if frozen(our wind chill is -22, it's frozen good) it is like sherbet. Going to drizzel some chocolate on it and eat. If you want it really liqudy add some milk or more booze and thin it. cinn
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