Friday, December 19, 2008

Homemade Eggnog

Here's another one of those holiday splurges that's SO delicious but so rich! It's not something you'd drink every night, but BOY do I love it! This is the only time of year to enjoy, so have at it!

9 egg yolks
3 egg whites
1 1/2 c super fine sugar
1 qt whole milk
2 qt heavy cream
vanilla ice cream

Beat egg yolks until thick and pale yellow. Add sugar to yolks and beat while adding milk and 1 quart of heavy cream. Beat the other quart of heavy cream and egg whites separately and fold each into the mixture. Pour into punch bowl and float ice cream in bowl. Sprinkle with nutmeg.

If you like, you can stir in 1 pt bourbon, 8 oz cognac and 2 oz dark rum after adding the milk and heavy cream to the egg yolk mixture or you can just set the bottles of alcohol next to the punchbowl for your guests to add their own, if they so choose.
By the way, I seem to remember Sara Moulton saying not to worry about raw eggs because it's only like 1 in 20,000 eggs that isn't good, so the odds are in your favor. If you're still not comfortable adding raw eggs, just use pasteurized eggs and egg whites. Problem solved!

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