6
N o t e : This ice cream will have a “natural” appearance of very pale pink.
If a deeper pink is desired, sparingly add red food colouring by dro p s
until desired colour is achieved.
Nutritional information per serving:
Calories 238 (64% from fat) • carb. 20 g • pro. 2g • fat 17g
sat. fat 11g • chol. 64mg • sod.28mg • calc. 58mg • fiber 0g
H O L I D AY R E C I P E S
EGGNOG ICE CREAM
Freshly grated nutmeg gives this festive holiday treat extra special flavour.
P reparation: 5 – 10 minutes, 20 – 25 minutes chilling time. Optional 2
hours to “ripen” in fre e z e r.
Makes about eight serv i n g s .
1/3
cup (75 ml) pasteurized egg product, such as EggBeaters
®
1/2
cup (125 ml) sugar
3/4
cup (175 ml) whole milk
1-1/2
cups (375 ml) heavy cre a m
3/4
teaspoon (3 ml) rum extract
3/4
teaspoon (3 ml) brandy extract
1
teaspoon (5 ml) pure vanilla extract
1 / 8
teaspoon (0.5 ml) freshly grated nutmeg
Combine the pasteurized egg product and sugar in a medium bowl and
beat on medium speed with a hand mixer until thickened and pale yellow
in appearance, about 1-1/2 to 2 minutes. Use low speed to stir in the
whole milk, heavy cream, rum extract, brandy extract, and vanilla extract.
Stir in the nutmeg to taste.
Tu rn the machine ON, pour mixture into freezer bowl and let mix until
thickened, about 20 to 25 minutes. The ice cream will have a soft cre a m y
t e x t u re. If desired, transfer the ice cream to an airtight container and
place in freezer until firm, about 2 hours to “ripen”.
Nutritional information per serving:
Calories 223 (69% from fat) • carb. 15g • pro. 3g • fat 18g
sat. fat 11g • chol. 70mg • sod. 41mg • calc. 60mg • fiber 0g
PUMPKIN SPICE ICE CREAM
A delicious change from the traditional holiday pumpkin pie. Serve in
goblets with a dash of cognac, some caramel sauce and toasted pine
nuts for a special tre a t .
P reparation: 25 – 30 minutes, plus time to chill the custard; 20 – 25
minutes chilling. Optional 2 hours to “ripen” in fre e z e r.
Makes eight serv i n g s .
1
cup (250 ml) whole milk
1
cup (250 ml) heavy cre a m
1/2
vanilla bean
1/2
cup (125 ml) light brown sugar, packed
2
l a rge eggs
1
l a rge egg yolk
2/3
cup (150 ml) pumpkin purée (may use canned solid pack
pumpkin)
1/2
teaspoon (2 ml) ground cinnamon
1/4
teaspoon (1 ml) ground ginger
1 / 4
teaspoon (1 ml) ground allspice
Pinch freshly grated nutmeg
In a 2-3/4 quart (2.6 L) saucepan, combine the whole milk and the cre a m
over low heat. Split the vanilla bean with a sharp knife and scrape the
seeds out using the blunt edge of the knife. Stir the seeds and bean pod
into the milk mixture. Raise the heat until the mixture just begins to
bubble around the edges, lower the heat and allow the vanilla to “steep”
in the cream for about 15 to 20 minutes. Remove the vanilla bean and
d i s c a rd or rinse and re s e rve for another use.
While the milk mixture steeps, combine the brown sugar with the eggs
and yolks in a medium bowl. Use a hand mixer on medium speed to beat
until thickened, smooth, and pale tan in colour, 1 to 2 minutes. With the
mixer on low speed, add 1 cup (250 ml) of the hot milk mixture in a slow,
steady stream, and mix until combined, about 30 seconds. Stir the egg
m i x t u re into the warm milk mixture, stirring continuously. Cook over low
heat until slightly thickened and the mixture coats the back of a wooden
spoon, 3 to 5 minutes. Remove from heat and press through a fine mesh
s t r a i n e r. Stir in the pumpkin purée and spices. Cool completely. *
When completely chilled, turn machine ON. Pour the custard into the
f reezer bowl, and let mix until mixture thickens, 20 to 25 minutes. The
ice cream will have a soft creamy texture. If desired, transfer the ice
c ream to an airtight container and place in freezer until firm, about 2
hours to “ripen”.
* Transfer to a bowl and cover with plastic wrap directly on the custard to
p revent a skin from forming. Refrigerate until chilled completely, or chill
over an ice bath for 1 hour. The custard can be made up to 2 days
ahead; keep re f r i g e r a t e d .
