Eggnog Ice Cream
Servings: Approximately 4 cups [1 L]
  • 6 egg yolks
  • 1/2 cup [100 g] sugar
  • 6 egg whites
  • 1/8 teaspoon [0.5 mL] salt
  • 4 tablespoons [60 mL] Rum
    1/2 teaspoon [2.5 mL] Rum extract
  • 1 cup [250 mL] whipping cream
  • Nutmeg, to taste [to serve]
  • Into a bowl, beat egg yolks until thick, of lemon color.
  • Slowly beat in sugar.
  • Transfer bowl into freezer, until mixture is really cold.
  • Into a clean bowl, beat together egg whites and salt until stiff peaks form, slowly mixing in Rum or Rum extract.
  • Into a clean bowl, whip cream until stiff peaks form.
  • Fold whipped cream into egg mixture.
  • After having removed cubing part, evenly spread mixture into a metal ice cube tray; freeze mixture.
  • When ready to serve, spoon eggnog ice cream into tall glasses.
  • Serve, sprinkled with nutmeg.