Taj Coromandel's 'egg nog ice cream' just made this festive season a whole lot more jolly!

Five steps to the perfect scoop of Winter bliss with pastry chef Ravi Varma

Eggnog Ice cream

If you've tasted traditional egg nog, you know that is is made of raw egg yolks and whites, milk or cream, sugar, vanilla if you're feeling extra indulgent and a dash of rum on a chilly Winter's evening. Believe it or not, culinary historians have traced this Christmas treat, all the way back to early medieval Britain, where milk and eggs were associated with the wealthy, and so this festive drink was often raised in toasts to wealth and prosperity. Ahead of this Christmas, pastry chef Ravi Varma of La Patisserie, Taj Coromandel in Chennai decided to give this conventional warm drink we know and love, a fun twist. Varma puts all of our favourite ingredients in one delicious scoop of egg nog ice cream. Between the bourbon whiskey and condensed milk in the mix, we have to admit Christmas time just became a whole lot more jolly!

The English name’s etymology isn't entirely known. Some say 'nog' comes from 'noggin,' which means a wooden cup, or 'grog,' a strong beer. By the late 18th century, the combined term 'eggnog' stuck.

Eggnog ice cream

Ingredients:

Egg yolk 4

Egg whites 4

Bourbon whiskey 120ml

Vanilla Pod 1

Grated Nut Meg 10 gms

Dairy cream 450 ml

Condensed milk 100 gms

Method:

1. Boil the cream with the vanilla pod and add to beaten egg yolks.

2. Add bourbon, condensed milk and nutmeg powder.

3. Allow it to cool over ice bath.