![]() Sprinkle with crushed peppermint, and garnish with peppermint sticks serve. Put cream into the bowl of an electric mixer fitted with the whisk attachment mix on medium speed until stiff peaks form. Float reserved ice cream scoops on top, and serve immediately. Hang candy canes around the edge of the punchbowl. Transfer to a punch bowl, and stir in ginger ale. Remove custard from refrigerator set aside. Set aside 2 or 3 round scoops of ice cream in the freezer for garnish. NOTESġ2 peppermint candy canes broken into pieces Put cream into the bowl of an electric mixer fitted with the whisk attachment mix on medium speed until stiff peaks form. Eggnog’s believed to have been enjoyed by monks in medieval times, and our very own George Washington had his own boozy recipe for Mount Vernon guests.) After all, the only better. Remove custard from refrigerator set aside. Dip rim of each cup into melted chocolate, then crushed peppermint. Melt chocolate in a heatproof bowl set over a pan of simmering water. Process candy canes in a food processor until finely crushed. Transfer custard to an airtight container, and refrigerate at least 4 hours or up to overnight. Set bowl in ice-water bath let mixture cool completely. Pour milk mixture through a fine sieve into a medium bowl. Cook, whisking constantly, until mixture registers 160 degrees on an instant-read thermometer and is thick enough to coat the back of a spoon, 30 to 35 minutes. Pour in milk in a slow, steady stream, whisking until fully incorporated. ![]() ![]() Whisk together eggs, egg yolks, sugar, salt, and the extracts in large saucepan over medium-low heat until combined. ![]()
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