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Note: This ice cream will have a “natural” appearance of very pale pink.
If a deeper pink is desired, sparingly add red food coloring by drops until
desired color is achieved.
Nutritional information per serving:
Calories 238 (64% from fat) • carb. 20 g • pro. 2g • fat 17g
sat. fat 11g • chol. 64mg • sod.28mg • calc. 58mg • fiber 0g
HOLIDAY RECIPES
EGGNOG ICE CREAM
Freshly grated nutmeg gives this festive holiday treat extra special flavor.
Preparation: 5 – 10 minutes, 20 – 25 minutes chilling time. Optional 2
hours to “ripen” in freezer.
Makes about eight servings.
1/3 cup pasteurized egg product, such as EggBeaters
®
1/2 cup sugar
3/4 cup whole milk
1-1/2 cups heavy cream
3/4 teaspoon rum extract
3/4 teaspoon brandy extract
1 teaspoon pure vanilla extract
1/8 teaspoon freshly grated nutmeg
Combine the pasteurized egg product and sugar in a medium bowl and
beat on medium speed with a hand mixer until thickened and pale yellow
in appearance, about 1-1/2 to 2 minutes. Use low speed to stir in the
whole milk, heavy cream, rum extract, brandy extract, and vanilla extract.
Stir in the nutmeg to taste.
Turn the machine ON, pour mixture into freezer bowl and let mix until
thickened, about 20 to 25 minutes. The ice cream will have a soft creamy
texture. If desired, transfer the ice cream to an airtight container and
place in freezer until firm, about 2 hours to “ripen”.
Nutritional information per serving:
Calories 223 (69% from fat) • carb. 15g • pro. 3g • fat 18g
sat. fat 11g • chol. 70mg • sod. 41mg • calc. 60mg • fiber 0g
PUMPKIN SPICE ICE CREAM
A delicious change from the traditional holiday pumpkin pie. Serve in
goblets with a dash of cognac, some caramel sauce and toasted pine
nuts for a special treat.
Preparation: 25 – 30 minutes, plus time to chill the custard; 20 – 25
minutes chilling. Optional 2 hours to “ripen” in freezer.
Makes eight servings.
1 cup whole milk
1 cup heavy cream
1/2 vanilla bean
1/2 cup light brown sugar, packed
2 large eggs
1 large egg yolk
2/3 cup pumpkin purée (may use canned solid pack pumpkin)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
Pinch freshly grated nutmeg
In a 2-3/4 quart saucepan, combine the whole milk and the cream over
low heat. Split the vanilla bean with a sharp knife and scrape the seeds
out using the blunt edge of the knife. Stir the seeds and bean pod into
the milk mixture. Raise the heat until the mixture just begins to bubble
around the edges, lower the heat and allow the vanilla to “steep” in the
cream for about 15 to 20 minutes. Remove the vanilla bean and discard
or rinse and reserve for another use.
While the milk mixture steeps, combine the brown sugar with the eggs
and yolks in a medium bowl. Use a hand mixer on medium speed to beat
until thickened, smooth, and pale tan in color, 1 to 2 minutes. With the
mixer on low speed, add 1 cup of the hot milk mixture in a slow, steady
stream, and mix until combined, about 30 seconds. Stir the egg mixture
into the warm milk mixture, stirring continuously. Cook over low heat
until slightly thickened and the mixture coats the back of a wooden
spoon, 3 to 5 minutes. Remove from heat and press through a fine mesh
strainer. Stir in the pumpkin purée and spices. Cool completely. *
When completely chilled, turn machine ON. Pour the custard into the
freezer bowl, and let mix until mixture thickens, 20 to 25 minutes. The
ice cream will have a soft creamy texture. If desired, transfer the ice
cream to an airtight container and place in freezer until firm, about 2
hours to “ripen”.
*Transfer to a bowl and cover with plastic wrap directly on the custard to
prevent a skin from forming. Refrigerate until chilled completely, or chill
over an ice bath for 1 hour. The custard can be made up to 2 days
ahead; keep refrigerated.
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