John Myers
Eggnog Rice
The perfect eggnog rice recipe with a picture and simple step-by-step instructions.
- 6 Egg yolk
- 100 g Sugar
- 1 Pck. Vanilla sugar
- 500 ml Cream
- 170 ml Advocaat
- Heat water in a large saucepan. When it boils, take it off the stove and then whip the egg yolks, sugar and vanilla sugar in a bowl in this hot water bath, vigorously and quickly, until a whitish-creamy mixture has formed. Now place the bowl in cold water and let it cool down.
- In the meantime, whip the cream lightly, but only enough so that it has the same creamy consistency as the egg yolk mixture.
- Renew the water of the now cold water bath again (it does not have to be ice water, well drained, cold water from the tap is also sufficient). Put the bowl with the cooled egg mixture back in and fold in the lightly whipped cream and egg liqueur. Then keep the mixture in the refrigerator until it is really cold before it goes into a machine or straight into the freezer.
- Then either – if available – put the mixture in an ice cream machine and, if necessary, leave it to stay there according to the manufacturer’s instructions or for at least 50 – 60 minutes. Then put it in a freezer and let it “draw and cool” for at least 4 hours.
- Or you pour the mass straight into a correspondingly large freezer container, place it in the coldest compartment of your freezer and stir the contents every 45 – 60 minutes so that ice crystals do not form too large. This has to be done so long and often until the ice cream has reached the desired consistency.
- This ice cream always stays creamy, even if it is kept in the freezer for a long time, but unfortunately not with us …………………….. it is always gone pretty quickly ……….
- The amount stated above is variable. If you don’t just serve this variety, it might be enough for 6 people. So that’s at your own discretion. Well then, happy sweating and delicious licking ……………..
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