Tag Archives: whiskey

The Gentleman’s Egg Nog Ice Cream – your children will sleep past 6am Christmas morning…

Printable PDF at the bottom of the page!

Knock knock knock.

Gentleman Caller.

When I was a fat little kid down in Texas, I couldn’t get enough eggnog. And even though I was 8 or 9, dad would still spike it a little for me. Probably because he realized it would make me sleep.

Christmas Eve was the most overstimulating day of the entire year. Family, church, singing, Mawmaw time, presents, driving around looking at lights in Hillcrest Village, more church, more singing, cousins, cousins, cousins, eating, more eating, more presents, baby and toddler meltdowns, envelopes of money, TV specials, more eating, and EGGNOG.

We never made eggnog from scratch, nor did we make eggnog ice cream. I didn’t even know making eggnog was a “thing” until I was well into adulthood. So, here I will offer you two versions: version 1 being the overachiever method and version 2 being the “I still have 30 presents to wrap, I am not making homemade eggnog” method, and then the freezing process.

VERSION 1

What you need (approximate 1 pint yield):

  • 3 egg yolks
  • 1/3 cup sugar (superfine works best) + an additional tablespoon
  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon whiskey or bourbon**
  • 1 tablespoon spiced rum**
  • 1/2 teaspoon vanilla, or the caviar of 1/4 of a vanilla bean
  • 1 teaspoon fresh grated nutmeg
  • 3 egg whites

**may be doubled or eliminated. 

This is very easy. Using an electric mixer, beat the egg yolks for about 2 minutes. Add the 1/3 cup sugar gradually. Beat until the sugar dissolves. Add milk, cream, booze, nutmeg, and vanilla.

In another bowl with clean beaters, beat the egg whites until they form soft peaks. Gradually add the 1 tablespoon sugar and beat to stiff peaks.

Fold the egg whites into the mixture, chill.**

**Yes, this recipe contains uncooked eggs. Yes, the FDA says eggs should get to 160 degrees for “food safety.” However, you eat steak medium and raw oysters and over easy eggs, don’t you? And most dietitians/nutritionists agree that raw organic eggs are the cleanest, safest form of protein available. So screw the FDA.

If you don’t want to make ice cream, you can serve this as is right now! It’s delicious!

VERSION 2

What you need:

  • 1 pint commercially produced eggnog, your favorite variety*
  • 1 tablespoon whiskey or bourbon**
  • 1 tablespoon dark spiced rum**
  • 1/2 teaspoon vanilla, or the caviar of 1/4 of a vanilla bean
  • 1 teaspoon fresh grated nutmeg

*Not the kind from the liquor store. It won’t freeze. The kind from the dairy case.

**may be doubled or eliminated. 

Mix all the ingredients together and chill to very cold.

MAKING THE ICE CREAM

I use this with my Kitchenaid Mixer:

http://www1.bloomingdales.com/shop/product/kitchenaid-kica-ice-cream-attachment-kica0wh?ID=481896&pla_country=US&cm_mmc=Bing-PLA-_-Home-HomeCoop-_-Kitchenaid-_-50946960197USA&CAWELAID=120156070003174529&catargetid=120156070003728566&CADEVICE=c

I think it’s a great tool. Super easy, no fuss. You use what works for you.

Pour the well-chilled liquid into the SUPER FROZEN bowl of the mixer attachment. Process on slow/stir for about 25 minutes.

Remove the dasher and put the ice cream (should be about soft serve consistency) into a bowl or container, and quickly get it into the freezer.

It will continue to harden. Allow it to sit for a few hours before you serve it so it’s nice and firm.

Shown here with The Gentleman Caller’s Spiced Up Holiday Apple Pie http://thegentlemancaller.net/spiced-up-holiday-apple-pie/

Do your best not to eat it all before your guests arrive!

That’s all for now, little fatty.

xo,

The Gentleman Caller

THE GENTLEMAN’S EGG NOG ICE CREAM

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Tubin’ in the Creek

Printable PDF at the bottom of the page!

Knock knock knock.

Gentleman Caller.

Summers in Texas were spent, in my family at least, at our family ranch in the sleepy one-stoplight town of Johnson City, Texas at our family ranch. ranch

One of the best things about the ranch was a spring fed creek, Miller Creek, which ran behind one of the more rustic dwellings on the property. It was heaven for a kid: vast acreage, wild animals, phenomenal food; and, if you were good, Poppa would take you to the Dairy Queen after naps. Mind you one time I didn’t have shoes on and the girl behind the counter asked us to leave the Dairy Queen.

My dad and Poppa would collect assorted inner tubes off of big trucks and such. They’d fill those big black tubes with air and down to the creek we’d start. We’d drop our tubes in the frigid spring water on one end of the fence line and let the current carry us to the other. Me and my little sisters, who are all little shits, would try to flip people off their tubes or drag my Granny into the “snake bank” – areas with high grass that no doubt (in Granny’s mind) were maternity wards for water moccasin.

Johnson City, Texas is famous for Freestone Peaches and we’d always get bushels of succulent peaches in the heat of summer. That memory inspired me to concoct this sweet summery cocktail topped with a brightly colored “tube” – a delicious peach ring candy. Yeah, it ain’t classy, but it’s delicious.

I present to you the Tubin’ in the Creek.

tubin2

tubin

What you need:

Put your shaker and a pint mason jar in the freezer. When the shaker is cold, put some ice in it.

Add to the ice:

  • 2 oz. peach whiskey (I am using Bird Dog)
  • 1 oz. peach nectar (this is easy to find in ethnic food sections – I am using a Greek variety)
  • 1/2 oz. Aperol
  • 1/2 oz. lemon juice
  • 2 oz. San Pellegrino lemonata
  • 2 oz. club soda

Shake it shake it shake it!

Fill your mason jar with ice cubes. I like square ice. Square ice is the most visually appealing. They make silicon molds to get perfectly square ice.

Strain the shaken liquid into the jar. Top with a candy peach ring. If you can keep from eating more than one peach ring, I’ll send you a prize.

You’re going to love this. It’s summer in a glass.

This is The Gentleman Caller signing off!

xoxo

TUBIN’ IN THE CREEK