BRANDIED EGGNOG WITH ICE CREAM

 

Brandied Eggnog with Ice Cream

300 milliliters single cream
1 vanilla pod
4 large egg yolks
100 grams caster sugar
300 milliliters double cream
4 tablespoons brandy
2 teaspoons freshly grated nutmeg -- about 1 small

Heat the single cream with the vanilla pod until almost boiling. Remove the pan from the heat, cover and leave for at least 20 minutes, or until cold. Remove the vanilla pod; rinse it well, and store for future use. Continue following the blueprint for Extra-Rich Vanilla Ice Cream, from step 2, but add both the brandy and the nutmeg to the eggs and sugar before whisking them together. Freeze-churn until ready to serve. The grated nutmeg gives an appealing, slightly flecked appearance to this ice cream.

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