Recipe - Eggnog Ice Cream

2 cup Milk
2 cup Cream
2 teaspoon Vanilla essence
7 Large egg yolks
Three fourths cup Sugar
One half teaspoon Freshly grated nutmeg
2 tablespoon Rum
2 tablespoon Brandy
Extra nutmeg
1 cup Combined glac‚ fruits,
Almonds and chocolate,
Finely chopped

In a large saucepan combine the milk, cream and vanilla essence and bring
to the boil. Whisk together the egg yolks and sugar. Add the cream
mixture in a stream while whisking, then transfer the custard to a
saucepan. Cook the custard over moderate heat, stirring constantly with a
wooden spoon until it coats the back of the spoon. Strain through a fine
sieve. Allow the custard to cool and stir in One half teaspoon nutmeg, brandy
and rum, then chill the custard, covered, overnight. Stir in the additional
nutmeg and freeze the custard in an icecream maker, according to the
manufacturer's instructions. Add combined fruit, almonds and chocolate,
then freeze until firm.
Posted to MMRecipes Digest V4 #049 by "Deborah Kühnen" DEBKUHNEN@msn.com
on Feb 17, 97.