17
EGGNOG ICE CREAM
ALMOST LEVEL ONE
Makes 1 quart
Get out the misteltoe and enjoy this delicious holiday treat.
2 cups heavy cream
1 cup half and half
3 large eggs
3 tablespoons plus 1 teaspoon SomerSweet
1 teaspoon ground nutmeg
1 teaspoon rum extract
In a medium saucepan mix together cream and half and half until it just starts
to boil. Remove from heat and set aside.
In a medium bowl, whisk together eggs, SomerSweet, nutmeg, and rum
extract. Slowly pour into the warm cream mixture, whisking constantly, until
well blended. Cook over medium heat, stirring constantly until mixture reach-
es 170ºF. Transfer to a bowl and cool to room temperature. Chill for at least
20 minutes. Follow the Somersize Ice Cream Maker instructions as directed.
PERFECTLY WHIPPED CREAM
PRO/FATS – LEVEL ONE
Every ice cream sundae loves a dollop of Perfectly Whipped Cream.
2 cups whipping cream
1 teaspoon vanilla
2 teaspoons SomerSweet
With a hand or a free-standing mixer, whip cream until thick. Add vanilla and
SomerSweet. Continue whipping until soft peaks form.
HOT FUDGE SAUCE
ALMOST LEVEL ONE
Makes 3/4 cup
Here’s a recipe to make hot fudge sauce from scratch. Of course, you can also
order my Somersize Triple Hot Fudge. Either way, you’ll say, "Yum!"
6 tablespoons SomerSweet
6 tablespoons water
2 ounces unsweetened chocolate, chopped into
1
⁄
4
inch pieces
3
⁄
4
cup and 3 tablespoons heavy cream
4 tablespoons butter, softened
Whisk SomerSweet and water in a small heavy bottomed saucepan until
dissolved. Bring to a boil and cook, stirring for about 4 to 4
1
⁄
2
minutes or until
the mixture turns frothy and golden brown. Remove from heat and whisk in
cream. Add chocolate. Return to low heat and whisk gently until mixture is
completely smooth. Whisk in softened butter. Cool slightly before using.
840117200 ENv00 5/21/03 10:52 AM Page 17
