| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Fruits | Christmas, Desserts, Cheese/eggs | 10 | Servings | |
INGREDIENTS
| 2 | c | Milk |
| 2 | c | Cream |
| 2 | ts | Vanilla essence |
| 7 | Large egg yolks | |
| 3/4 | c | Sugar |
| 1/2 | ts | Freshly grated nutmeg |
| 2 | tb | Rum |
| 2 | tb | Brandy |
| Extra nutmeg | ||
| 1 | c | Combined glac. fruits, |
| Almonds and chocolate, | ||
| Finely chopped |
INSTRUCTIONS
In a large saucepan combine the milk, cream and vanilla essence and bring to the boil. Whisk together the egg yolks and sugar. Add the cream mixture in a stream while whisking, then transfer the custard to a saucepan. Cook the custard over moderate heat, stirring constantly with a wooden spoon until it coats the back of the spoon. Strain through a fine sieve. Allow the custard to cool and stir in 1/2 teaspoon nutmeg, brandy and rum, then chill the custard, covered, overnight. Stir in the additional nutmeg and freeze the custard in an ice-cream maker, according to the manufacturer's instructions. Add combined fruit, almonds and chocolate, then freeze until firm. Posted to MM-Recipes Digest V4 #049 by "Deborah Kühnen" <DEBKUHNEN@msn.com> on Feb 17, 97.
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