READER CONTRIBUTION - HOMEMADE EGGNOG

December 9, 2010 at 12:27pm

Homemade Eggnog

Contributed by Jeff Foster

 

3 eggs, lightly beaten

1/3 cup white sugar

salt to taste

2 1/2 cups milk

1 teaspoon vanilla extract

1 cup heavy cream

2 tablespoons confectioners' sugar

1/2 teaspoon vanilla extract

1/2 cup rum (optional)

2 drops yellow food coloring

1 pinch ground nutmeg

 

In a heavy, saucepan, combine eggs, white sugar, and salt; gradually stir in milk. Stirring constantly, cook for 10 to 15 minutes over medium heat, until mixture just coats a metal spoon. Remove from heat, and stir in 1 teaspoon vanilla extract. Place saucepan over ice water until custard cools, and then refrigerate until chilled.

 

In a chilled bowl, combine heavy cream, confectioners' sugar, and 1/2 teaspoon vanilla extract. Beat until stiff peaks form. Stir in rum and yellow food coloring. Fold whipped cream mixture into the cooled custard. Pour into serving bowl, and sprinkle with nutmeg. Serve immediately.

 

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Thanks so much for sharing your recipe Jeff!

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Homemade Eggnog

Contributed by Darlene Johnson-Scott

 

6 eggs

1 (14 ounce) can sweetened condensed milk

1 teaspoon vanilla extract

1 quart milk

1/3 pint heavy whipping cream

1 pinch ground nutmeg

1 pinch salt

 

1.Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.

 

2.Beat the whipping cream until soft peaks form. Fold in to egg and milk mixture and sprinkle with nutmeg.

 

Serve chilled. Serves 11

 

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Thanks so much Darlene!

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Homemade Eggnog

Contributed by Twyla Turnbow Sorrells

 

1/2 gallon vanilla ice cream, melted or defrosted to soft-serve stage

1 quart milk

1 egg (or up to 4 if you like a more eggy taste.)

Bailey's Irish Cream as desired

Grated nutmeg or cinnamon for garnish

 

Beat the egg in the milk, then on very low heat simmer on the stove until hot but not bubbling. Remove from heat. You have to stir this constantly, and be careful you don't end up with scrambled eggs in your drink. Ew! I do like that the egg is cooked in this recipe. Mix with ice cream, blending completely. Pour into mugs, leaving room for a shot of Bailey's for those who like it with a kick. Add Bailey's. Sprinkle very lightly with your choice of grated nutmeg or cinnamon. This may be served warm or chilled.

 

If this is a little too rich for you, you can add more milk, or use skim milk rather than whole.

 

Also, it's pretty with a maraschino cherry on top. :o)

 

Makes 3 quarts

 

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Thanks for sharing your recipe Twyla!

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