For so many reasons.
Two HUNDRED posts. How did we get here?
I am a bit frazzled and wanting a vacation from this little blog. And yet it has been a part of my life for over a year and a half and I can’t walk away.
However I make new recipes on a regular basis so it only makes sense to try and pick up the camera when I am done. I love what a resource this little blog is for me. I reference it on a weekly basis as I make and remake the recipes on here. I have new go to recipes because of how much I have learned over the past 200 posts.
Because of this blog I am have an awesome chocolate cake recipe, I make ice cream, I have developed my theories behind feeding my village, and I have learned to make bread. Oh and I have learned how to take food pictures.
When I originally started it was mainly a way of recording my own recipes. It seems that there are a couple of other people who seem to enjoy this little project too. For you I am beyond grateful. If I were doing this just for me I would have quit long ago.
For my 100th post I made ice cream it felt only fitting to share ice cream for the 200th.
My lovely husband has always stated emphatically that he does not like eggnog. My brother in law made a delicious homemade version earlier this holiday season and converted him to possibly, maybe, outside chance liking it. Then came this eggnog ice cream.
All the deliciousness of eggnog but churned into delicious ice cream. And with bourbon. Please don’t forget or skimp or skip the bourbon. It adds such a perfect depth of flavor.
So cheers. To you I raise my glass (or cup) of eggnog ice cream. Thanks for hanging around.
To 100 more.
One year ago today: Gratin Dauphinoise
Eggnog Ice Cream (makes a little over a quart)
From Alton Brown
4 egg yolks
1/3 cup sugar
1 pint whole milk
1 cup heavy cream
1 teaspoon freshly grated nutmeg
3 ounces bourbon
n the bowl of a stand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator. Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees F, approximately 4 to 6 hours.
Once chilled, process in an ice cream maker according to the manufacturer’s instructions. Serve as is for soft-serve, or place in an airtight container and put in the freezer for 2 to 4 hours for traditional ice cream