Mix it all together from cold ingredients. If the eggnog and egg beaters aren't fridge cold when you put this together then let the mixture sit in the fridge an extra hour.
Put in ice cream maker per your machines instructions. I use the Cuisinart and 30 minutes gets this done perfectly.
Separate eggs and beat the yolks until creamy.
Whip sugar into the yolks, then beat the whites until they stand in peaks, adding a 1/2 cup of additional sugar if desired.
Beat the yolks and bourbon together and add the whites.
Beat cream into a froth, then add milk and cream to the egg mixture.
Add nutmeg to taste and garnish each cup with a dash of nutmeg for a dash of color.
ike.
VARIATION: this bourbon glaze recipe can also be done for
cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter
Make eggnog creme anglaise: in med saucepan,
br>Add the milk, cream, bourbon, and nutmeg and stir to
Chill large punch bowl and stir in eggnog, coffee and bourbon. In medium bowl with mixer at medium speed, beat cream just until soft peaks form.
Fold into eggnog mixture.
Place ice cream balls on top and sprinkle lightly with nutmeg.
Serve at once.
Makes 15 cups.
Scoop up about 10 large ice cream balls.
Place on jelly roll pan and freeze.
Refrigerate eggnog.
nd bourbon. Refrigerate until chilled, up to 24 hours.
Place eggnog
Cool slightly. Stir in the bourbon, Baileys and vanilla extract.
he 1 quart of the bourbon.
After beating this well
xtract, and slowly add the eggnog while beating at low speed
Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.
fold in gently. Add the bourbon, cream, and 1/2 cup
This recipe is for a 9.5-
Mix sugar, rum, bourbon, brandy, salt, vanilla extract, and nutmeg in a blender on medium speed until combined. Transfer liquor mixture to a large bowl.
Mix half-and-half, cream, and eggs in the blender on low speed until combined. Stir egg-cream mixture into the liquor mixture.
Ladle eggnog mixture into the blender in batches; blend on low speed. Transfer blended eggnog to a punch bowl or pitcher. Refrigerate until cold, 1 to 2 hours.
the rum and the bourbon.
Chill the eggnog, covered, overnight; transfer
Beat egg whites until stiff. Slowly add 3/4 cup sugar to the egg whites.
Whip the cream until stiff and slowly add 1/4 cup sugar.
Beat the egg yolks and slowly add the bourbon. Fold in the egg whites and whipped cream.
Do not beat.
Serve immediately in cups or silver goblets.
Sprinkle nutmeg on eggnog before serving. You may need to use a spoon in the eggnog when served because it is thick.
you'll add it after eggnog base has cooked).
Meanwhile
Beat egg whites (at room temperature) until foamy.
Gradually add 1/4 cup sugar, beating until stiff peaks form; set aside. Prepare whipped topping mix according to package directions; set aside.
Beat egg yolks until thick and lemon colored.
Gradually add remaining sugar and bourbon, beating well.
Fold yolk/bourbon mixture and prepared whipped topping into egg whites.
Spoon eggnog into individual serving glasses and sprinkle with nutmeg.
Yields about 2 quarts.
ery slowly, add in the bourbon and brandy - just a little