If you’re looking for a quick and easy dessert to whip up this festive season (that isn’t cake!), this Eggnog ice cream is for you. Ravi Varma, Pastry Chef, La Patisserie, Taj Coromandel told us he was on a similar path while planning the hotel’s menus for the month of merriment ahead. “We wanted to experiment and give a twist to the traditional Christmas desserts. We were looking for a good accompaniment to serve along with classic plum pudding, besides brandy sauce and brandy butter and came up with the idea of an eggnog ice cream. It tastes divine with warm plum pudding!”
After tasting a scoop, we have to agree whole-heartedly. Before you dive into the recipe, here is a dash of trivia from the chef, “Eggnog was originally popular among aristocracy of Great Britain. The drink crossed boundaries and spread to all British colonies in 1800. It then became associated with the holidays when it reached the United States.”
Eggnog Ice Cream
Ingredients:
Egg yolks: 4 | Egg whites: 4 | Bourbon whiskey: 120 ml | Vanilla pod: 1 | Grated nutmeg: 10 gms | Dairy cream : 450 ml | Condensed milk : 100 gms
Method:
• Boil the cream with vanilla pod and add to beaten egg yolks.
• Add bourbon, condensed milk and nutmeg powder.
• Allow it to cool over ice bath.
• Beat egg whites to soft peak and fold into the mixture.
• Remove vanilla bean and churn in ice cream maker.
• Store in freezer.
sonali@newindianexpress.com | @brightasunshine