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Recipe: Eggnog Ice Cream

Categories: Desserts, Ice cream

Yield: 1 Servings

6 Eggs
1/2 c Sugar
1/4 ts Salt 

      4 tb Sherry [rum or brandy may be
           Subsitituted]
      1 c  Heavy cream
           Nutmeg

Beat the egg yolks until thick then add the sugar gradually and contine beating until this is throughly blended. Keep the mixture very cold while beating.[suggest putting this bowl in a bigger bowl of ice] egg whites and salt until stiff. Combine the two mixtures. Add the wine gradually and lastly fold in the stiffly beaten cream. Freeze in fridge for four hours without either scraping or stirring. When ready to serve sprinkle over each portion ground nutmeg

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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