Eggnog Ice Cream
No container
Ingredients
250
g
Coffee milk
250
g
Cream
80
g
Cognac/Whiskey/Rum
3
g
Salt
0.35
g
Nutmeg
6
Egg yolks
2
Egg whites
Stabilizers
18
g
Dextrose
80
g
Brown sugar
1.6
g
Gelatin
Steps
1
Soak gelatin sheet in water.
Mix milk, cream, yolks, salt, nutmeg and sugars together with a stick blender (or something like it). Heat up over medium heat to 80°C while stirring constantly.
Add alcohol and squeezed out sheets of gelatin, blend together.
Let cool down and put in fridge for 8-24 hours.
Whisk egg whites (optionally add some acidic stabilizer, like cream of tartar) to semi-stiff peaks, and fold under cream mixture.
Put in ice cream machine!