No egg nog?

Ok these are taken out of my favorite holiday cookbook I have been using this one for AGES!


First one I will put on here is easy egg nog!

3 Cups milk
1 (14 ounce) can Eagle Brand sweetened condensed Milk NOT EVAPORATED MILK!
4 eggs (use only grade a clean, uncracked eggs)
1/2 cup bourbon
1 cup (1/2 pint) whipping cream, whipped
1 teaspoon vanilla
dash ground cinnamon
dash ground nutmeg


In large mixer bowl, combine milk, sweetened condensed milk, eggs and beat on low. Stir in bourbon and vanilla
chill

before serving top with whipped cream, cinnamon, and nutmeg

I've been to Waitrose, Tesco, Partridge's, called Harrod's, called Fortnum and Mason, and called the Rosslyn Deli and NO EGG NOG. 

Cybercandy in Covent Garden and Brighton are supposed to carry it but are sold out. I've set an alert so that when they get it back in. PM me if you want me to purchase you a can (can?)

Jaq, when did you find the cans in Selfridges? And, most importantly, were they any good?

Here's a non-alcoholic eggnog recipe that's really easy. (I know, no fun, but my niece is a diabetic so I needed something I could make with no alcohol and use Splenda instead of sugar.) Tastes really good, too.

6 eggs
1/4 c sugar (or Splenda)
1/4 tsp salt (optional)
1 qt (US) whole milk
1 tsp vanilla
1/4 tsp nutmeg

In large saucepan, beat together eggs, sugar, and salt. Stir in 2 c milk. Cook over low heat, stirring constantly (I read a book while stirring), until mixture coats a metal spoon and reaches 160F. Remove from heat. Add vanilla and nutmeg. Beat with a wisk until blended. Add remaining 2 c milk. Beat with a whisk until blended. Cover and chill for several hours or overnight. Add liquor, if desired, before serving.

OK, I know some of you went out and got ice cream makers this past summer. Well it's time to haul them out despite the weather. My mom occaisionally sends me copies of Gourmet and she sent the Dec. issue which had this:

EGGNOG ICE CREAM
Makes about 1 1/2 quarts

1 c. whole milk
1/4 teaspoon salt
7 large egg yolks
3/4 cup sugar
2 cups chilled heavy cream
3 tablespoons dark rum
1 teaspoon vanilla
1/4 teaspoon freshly grated nutmeg

- Bring milk and salt to a boil in a 2- to 3-quart heavy saucepan over moderate heat. Remove from heat.

-Whisk together yolks and sugar in a bowl, then gradually add 1/4 cup hot milk, whisking. Add yolk mixture to milk remaining in pan in a slow stream, whisking, and cook over low heat, stirring constantly with a wooden spoon, until mixture is slightly thickened, coats back of spoon, and registers 175 degrees F on an instant-read thermometer (3 to 5 minutes.) Immediately pour through a fine-mesh sieve set into a clean bowl and stir in cream, rum, vanilla, and nutmeg. Chill custard, covered, until cold (at least 2 hours.)

- Freeze in an ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.  Soften slightly in refrigerator before serving.

And since I haven't bought an ice cream maker (YET - this recipe makes me VERY tempted) someone has to make it for me someday! 

That sounds AMAZING!!!!!!  I wish I had an ice cream maker!!!