Frozen Whiskey Cream - A Frozen Custard

Saturday, December 28, 2013 Add Comment Edit

From the kitchen of One Perfect Bite...While I hate to see the holidays come to an end, I must admit that the finery that comes with them is starting to look worn and tired, a bit like an old woman whose makeup is too thickly applied. The poinsettias seem glaringly bright, while the ivy garlands, no longer quite so jolly, are fading to a khaki green, and destroying any sense of the yin and yang that greeted their arrival. I spent some time this morning removing the worst offenders, but even though I should, I'm not quite ready to erase all traces of the season. The same thing is happening in my kitchen. Fortunately, the cookies are finally gone, and while there is still some fruit cake, the holiday cupboard is looking mighty bare. I still, however, need some quick and easy desserts to see the season out, and I've found this one will do nicely. I think you'll also enjoy this whiskey flavored frozen custard. While it needs at least six hours to chill, it is simple to make and it is a stressless way to end a meal. This is a very rich dessert, so you'll want to keep serving sizes small. The custard will keep for several days in the freezer, so it is a perfect make ahead for New Year's Eve celebration. Do try it. Here is how it is made.

Frozen Whiskey Cream...from the kitchen of One Perfect Bite inspired by Southern Living magazine

Ingredients:
3 large eggs
2 large egg yolks
3/4 cup sugar
1/3 cup whiskey or brandy
1/4 teaspoon ground cinnamont
1/4 teaspoon ground nutmeg
1-1/2 cups heavy cream
Garnishes: sweetened whipped cream, freshly grated nutmeg, chopped candied nuts

Directions:
1. Pour water to depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat to low, and simmer. Whisk together eggs, egg yolks, and next 4 ingredients in top of double boiler over simmering water, and cook, stirring constantly, 8 minutes or until thickened. Remove from heat; cool completely, stirring often.

2. Meanwhile, beat cream at high speed with an electric mixer 3 minutes or until soft peaks form. Stir one-third whipped cream into cooled egg mixture until blended. Fold in remaining whipped cream. Spoon mixture into 8 (8-oz.) cups or glasses, filling half full; cover with plastic wrap. Freeze 6 hours to 2 days.