Egg Nog Ice Cream (LSCDL Recipe)

[Guest guest]

Egg Nog Ice Cream \\\9LSCDL

Recipe)

3 cups crème fresh[1]

6 egg yolks

1/2 cup honey

1 tablespoon double vanilla extract*

1/2 teaspoon ground nutmeg

Beat egg yolks with honey, vanilla and nutmeg until smooth. Heat mixture

in a double boiler over gently simmering water, stirring constantly until

it thickens. Remove from heat and allow to cool completely. Add to crème

fresh and mix well. Pour into ice cream maker and process for 30-45

minutes.

If you do not have an ice cream maker, be sure you mix the ice cream in a

large metal bowl, and that you have room for the bowl in your freezer.

When the ice cream mixture is well blended, place the bowl in the

freezer. In about 15-20 minutes, go in and scrape the frozen mixture from

the sides of the bowl and mix it briefly with the rest of the mixture.

Repeat this until the mixture is all frozen, and about the texture of

commercial soft-serve ice cream. Then proceed as below.

Meanwhile, line a loaf pan with plastic wrap. Place one piece of wrap in

the loaf pan one way, over hanging the edges, and another at 90 degrees,

also overhanging the edges. A third hand is strongly recommended during

the plastic wrap procedure. When you are ready to kill something because

the wrap won’t go in, and repeatedly sticks to itself, remind yourself of

how good the ice cream will taste. Scoop the ice cream in and press with

the back of a spoon or spatula to make sure there are no air holes, and

then smooth the top. Fold the plastic wrap gently over the top, and place

loaf pan in the freezer to become quite solid.

Take the ice cream out of the freezer 5-10 minutes before serving so that

it softens enough to slice.

[1] 35% milk fat cream (heavy, or whipping cream)

yogurt, drained. For a slightly lighter ice cream, use half and half

yogurt cheese.

*In place of double vanilla extract: Take a 2 inch

piece of vanilla bean and split lengthwise. Add to egg mixture while

heating, along with 1 tablespoon of regular vanilla extract. When cool,

remove vanilla bean and scrape out seeds. Add these to the ice cream

mixture.

Note: Make Pecan Meringue Cookies with the leftover egg whites from this

ice cream. You will get a LOT of cookies!

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Recipe

from Louisiana SCD

Lagniappe (forthcoming)

[Guest guest]

Sounds yummy! can you direct me to the Pecan Meringue Cookies?

Sandy

>

>

>

> Egg Nog Ice Cream \\\9LSCDL Recipe)

>

> 3 cups crème fresh[1]

> 6 egg yolks

> 1/2 cup honey

> 1 tablespoon double vanilla extract*

> 1/2 teaspoon ground nutmeg

>

>

> Beat egg yolks with honey, vanilla and nutmeg

> until smooth. Heat mixture in a double boiler

> over gently simmering water, stirring constantly

> until it thickens. Remove from heat and allow to

> cool completely. Add to crème fresh and mix well.

> Pour into ice cream maker and process for 30-45 minutes.

>

> If you do not have an ice cream maker, be sure

> you mix the ice cream in a large metal bowl, and

> that you have room for the bowl in your freezer.

> When the ice cream mixture is well blended, place

> the bowl in the freezer. In about 15-20 minutes,

> go in and scrape the frozen mixture from the

> sides of the bowl and mix it briefly with the

> rest of the mixture. Repeat this until the

> mixture is all frozen, and about the texture of

> commercial soft-serve ice cream. Then proceed as below.

>

> Meanwhile, line a loaf pan with plastic wrap.

> Place one piece of wrap in the loaf pan one way,

> over hanging the edges, and another at 90

> degrees, also overhanging the edges. A third hand

> is strongly recommended during the plastic wrap

> procedure. When you are ready to kill something

> because the wrap won't go in, and repeatedly

> sticks to itself, remind yourself of how good the

> ice cream will taste. Scoop the ice cream in and

> press with the back of a spoon or spatula to make

> sure there are no air holes, and then smooth the

> top. Fold the plastic wrap gently over the top,

> and place loaf pan in the freezer to become quite solid.

>

> Take the ice cream out of the freezer 5-10

> minutes before serving so that it softens enough to slice.

>

>

> [1] 35% milk fat cream (heavy, or whipping cream)

> yogurt, drained. For a slightly lighter ice

> cream, use half and half yogurt cheese.

>

> *In place of double vanilla extract: Take a 2

> inch piece of vanilla bean and split lengthwise.

> Add to egg mixture while heating, along with 1

> tablespoon of regular vanilla extract. When cool,

> remove vanilla bean and scrape out seeds. Add these to the ice cream

mixture.

>

> Note: Make Pecan Meringue Cookies with the

> leftover egg whites from this ice cream. You will get a LOT of cookies!

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Recipe from Louisiana SCD Lagniappe (forthcoming)

>

[Guest guest]

At 06:57 AM 3/25/2008, you wrote:

Sounds yummy! can you direct me

to the Pecan Meringue Cookies?

Would you be surprised to find out those are one of mine, also?

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Marilyn,

You are my SCD Goddess! I'm going to try this recipe this weekend.

Thanks so much for posting it.

UC 1/08

SCD 12/08