Tuesday, February 26, 2008

Chilled Eggnog

6 eggs
5 cups milk
2.5 oz caster sugar
1 vanilla bean, split and seeds scraped
1 1/4 cup thickened cream
6 scoops vanilla ice-cream
3/4 cup Calvados or brandy
Grated nutmeg or chocolate, to serve

Place the eggs, milk, sugar and vanilla bean and seeds in a deep saucepan. Use a Braun Multiquick Professional Handblender to beat until combined.
Place the saucepan over medium-low heat and cook for2-3 minutes, stirring, until the mixture thickens and coats the back of a spoon.
Strain into a bowl or jug, then add half the cream and use the Braun Multiquick to beat until combined. Refrigerate until completely chilled.
Use Handblender to whip remaining cream until thick.
To serve, place scoops of ice-cream in 6 tall glasses. Divide Calvados or brandy among glasses, then pour over eggnog. Top each with some whipped cream and grated nutmeg

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