Eggnog Ice cream
http://www.recipenext.com/articles/28/1/Eggnog-Ice-cream/Page1.html
Shweta Arora
Once I have heard someone telling that cooking is nothing but just the right combination of salt and spices.But I really disagree!
If it would have been true then why the same dal serve in you platter daily, tastes different everyday?
Why you always miss your mom and say, "Ma ke haath wali baat nahin hai...!"?
Have you ever noticed when you are in a good mood and enjoying while cooking, you tend to make a tastier food rather than when you are in a bad mood...??
I am my mom's daughter a typical mumma's child..:) as everyone says, so my love for cooking and serving food properly are in my genes, transfered to me by my mom!! I started cooking food because of my mother and my brother.
As my mom cooks very well and my brother is fond of eating varieties. And now my son, whenever he goes to visit them in vacations, he enjoys his Mamu's company coz he makes him enjoy in all the way.... movies, parties, malls and top of them.. good food at various joints.
Once my son comes back to home, he insisits 'Ma, I want to have this and that... which I had there...'. and all this makes me to cook and serve him whatever he wants....
By Shweta Arora
Published on February 16th, 2009
An Exotic Ice cream
Ingredients
6 eggs, separated
10 tbsp sugar
pinch of salt
1/4 cup brandy
1/4 cup rum
2 tablespoons dry sherry
1 cup milk
2 cup heavy cream
1/4 teaspoon nutmeg, freshly grated
Method
Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until very light and thickened.
Remove from heat, add the milk and cream. Let it cool.
Beat the egg whites until stiff, gradually fold them in the cream mixture. Pour in the container. Freeze the mixture in freezer till semi set.
Remove and again pour the mixture in the blender and blend at high speed to break the crystals.
Pour in an air tight container. Freeze for a few hours or overnight.
Sprinkle with nutmeg before serving.
6 eggs, separated
10 tbsp sugar
pinch of salt
1/4 cup brandy
1/4 cup rum
2 tablespoons dry sherry
1 cup milk
2 cup heavy cream
1/4 teaspoon nutmeg, freshly grated
Method
Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until very light and thickened.
Remove from heat, add the milk and cream. Let it cool.
Beat the egg whites until stiff, gradually fold them in the cream mixture. Pour in the container. Freeze the mixture in freezer till semi set.
Remove and again pour the mixture in the blender and blend at high speed to break the crystals.
Pour in an air tight container. Freeze for a few hours or overnight.
Sprinkle with nutmeg before serving.