| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
American |
|
4 |
Servings |
INGREDIENTS
| 6 |
lg |
Egg yolks |
| 2 |
qt |
Milk; scalded 1.8 L |
| 1 |
c |
Fine sugar 250 g |
| 1 |
ts |
Vanilla extract 5 mL |
| 1 |
tb |
Grated orange zest 15 mL |
| 2 |
|
Whole grated nutmegs; use |
|
|
Freshly grated nutmeg only! |
| 2 |
c |
Jack Daniels; or other |
|
|
American whiskey 450 mL |
| 1 |
c |
Brandy, optional 225 mL |
| 1 |
qt |
Vanilla ice cream 900mL |
INSTRUCTIONS
Heat milk to the scalding point, do not boil. In bowl whip egg yolks and
sugar until light yellow, slowly pour in scalded milk whisking the whole
time until well blended.
Note: With most people are still nervous about salmonella poisoning,
cooking the yolks as suggested is the sure way of avoiding problems.
Place mixture in sealed container and allow to chill (if you want to make
an extra batch to keep in the fridge, it keeps well for several days).
In punch bowl mix all ingredients except ice cream. Stir to blend. Add ice
cream at the end and serve immediately. Grate some extra nutmeg on top and
serve a bit of ice cream with every cup.
Nondrinkers can make this recipe without alcohol and it tastes [almost] as
good.
From Michael Loo
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 24, 98
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