alton_lust (alton_lust) wrote,
alton_lust
alton_lust

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NOG!

Oh you know you wanna

You want eggnog. You want to make the best NOG ever! Which means you want to make Alton Brown's version of nog. If you missed it ~ shame on you! But do not despair. Your holidays may yet be saved from shame and horror that might otherwise haunt you like a chain-rattling ghost for the rest of your days. Remember, your friends and family do NOT want to diet. This is feast time. After New Year's is a whole passel of dull winter days you can waste dieting.


You will need:

4 egg yolks

1/3 cup sugar, plus 1 tablespoon

1 pint whole milk

1 cup heavy cream

3 ounces bourbon

1 teaspoon freshly grated nutmeg

4 egg whites


In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until the sugar completely dissolves. Add the milk, cream, bourbon and nutmeg and whisk to combine.

Place the egg whites in a different bowl of a stand mixer and beat to soft peaks using the whisk attachment. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

Makes 6 to 7 cups.

(I know. I don't understand about the egg whites either, but DO IT. Trust in Alton. Alton knows what Bo don't know.)

Eggnog Ice Cream
----------------

A frozen version of eggnog gives the holiday libation a refreshing twist.

4 egg yolks

1/3 cup sugar

1 pint whole milk

1 cup heavy cream

1 teaspoon freshly grated nutmeg

3 ounces bourbon

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the sugar and continue to beat until the sugar completely dissolves. Add the milk, cream, bourbon and nutmeg and whisk to combine.

Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees, approximately 4 to 6 hours.

Once chilled, process in an ice cream maker according to the manufacturers instructions. Serve as is for soft-serve or place in an airtight container and put in the freezer for 2 to 4 hours for traditional ice cream.

Makes 1 quart ice cream.


By Alton Brown
http://www.npr.org/templates/story/story.php?storyId=6597856
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