Eggnog Ice Cream

So I guess this is how we do winter in Southern California. We wear sweaters when temps dip into the lower 60s, and we string Christmas lights on palm trees. We cut out paper snowflakes and bake snowflake cookies and listen to “White Christmas” on repeat. And we make holiday-inspired ice cream because, after all, it’s still ice cream season here.

I’m heading to Minnesota next week to get my fill of winter, but I thought I’d give this recipe a whirl before heading to the frozen tundra. Oh my, is it delicious. If you like eggnog (and you really have to like eggnog) you will love this take on it. Also, it’s for grownups. Yep, I spiked the ice cream. (SNL might think that Adele is the answer to holiday family squabbles, but I say if that doesn’t work, try a boozy dessert.)

Adding 1/4 cup of alcohol means the ice cream churns up very soft, but don’t fret! Chill the freshly churned ice cream in your freezer for a few hours and it will firm up nicely but still be delightfully scoopable.

One more thing you should know: freshly grated nutmeg is a must here. I got whole nutmeg from Penzey’s and gently rubbed one of the seeds over my microplane grater until I had a teaspoonful. (The phrase, “What is this lovely fragrance?” definitely entered my mind.)

Wishing you all a lovely holiday season! Thanks for indulging me in yet another year of cooking adventures!

Eggnog ice cream

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Eggnog Ice Cream

  • 2 cups heavy cream*
  • 6 large egg yolks
  • 1 cup whole milk
  • 2/3 cup sugar
  • pinch of salt
  • 1 tsp. freshly grated nutmeg**
  • 4 Tbs. brandy, dark rum, or bourbon***
  • 2 tsp. vanilla extract

Pour the cream into a large bowl and set a mesh strainer on top. Set aside.

Whisk egg yolks together in a medium bowl.

Whisk the milk, sugar, and salt together in a medium saucepan. Warm over medium-low heat, whisking to dissolve the sugar, until the mixture is steamy but not boiling. Carefully pour the warm milk into the egg yolks, a little bit at a time, while whisking constantly.

Pour the egg mixture back into the saucepan and place over medium heat. Stir the mixture constantly, making sure to scrape the bottom, until it thickens and coats the back of a spoon. (The mixture should reach 170° F on an instant-read thermometer.) Pour the mixture through the strainer and into the cream. Stir in nutmeg, spirits, and vanilla extract.

Chill the mixture thoroughly in the refrigerator and then churn in your ice cream machine according to the manufacturer’s instructions. Serve with more freshly grated nutmeg, if desired.

Makes about 1 quart.

Okay, lots of notes here:

* As always, I made this lactose-free by substituting equal amounts of lactose-free half-and-half for both the cream and milk.

** Here’s one of my favorite cooking tips from this recipe: Fold a piece of paper in half, open it, and grate the nutmeg onto the paper. Then refold the paper along the crease to carefully direct the grated nutmeg into your teaspoon.

*** David Lebovitz suggests a mixture of 2 Tbs. brandy and 2 Tbs. dark rum. I did 4 Tbs. bourbon and it was fantastic. Feel free to experiment!

Source: Slightly adapted from The Perfect Scoop.

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Brown Rice Bowls with Roasted Carrots, Crispy Kale, and Fried Eggs

I blinked, and just like that, it’s December and the holidays are in full swing. My family packs a ton of holidays into these five weeks. Thanksgiving gives way to Hanukkah, which leads into Christmas, which yields to New Year’s Eve. Each of those holidays seems to revolve around delicious but rich food, be it gravy, latkes, or endless amounts of cookies. (I myself have baked four dozen cookies just in the last two days.)

As much as I love all this holiday food, it’s nice to sneak in some healthier options for everyday meals. These brown rice bowls have quickly become a favorite in my household. Even though they feature simple brown rice (duh) and roasted vegetables, they are totally crave-worthy. The nutty, chewy rice contrasts with a zingy vinaigrette, and soft roasted carrots are complemented by shatteringly crisp kale.  Adding a fried egg on top takes it to the next level, as the runny yolk becomes a lovely, rich sauce all on its own. Are you hungry yet?

The only tricky part of this recipe might be tracking down the za’atar, which is a tangy Middle Eastern spice mixture of sesame seeds, sumac, salt, and dried herbs. You can find it at Penzeys or other spice stores. I promise it’s worth it, but if you really can’t find za’atar (or really can’t stand the idea of one more shopping trip) the carrots should be fine with just a sprinkle of dried thyme instead. Enjoy!

Brown Rice Bowls with Roasted Carrots, Crispy Kale, and Fried Eggs

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Brown Rice Bowls with Roasted Carrots, Crispy Kale, and Fried Eggs

  • 2 cups boiling water
  • 1 cup uncooked brown rice, rinsed
  • kosher salt
  • freshly ground black pepper
  • 5 carrots, peeled and sliced into pieces about three inches long by 1/2-inch thick
  • about 1/3 cup olive oil, divided
  • 2 tsp. za’atar
  • 8 ounces kale, stemmed and sliced into 1-inch thick strips
  • 2 Tbs. red or white wine vinegar
  • 1/2 small shallot, minced
  • 4 large eggs

Preheat oven to 375° F with the racks in the upper- and middle-thirds of the oven. Combine boiling water, brown rice, and 3/4 tsp. salt in an 8-inch square baking dish and cover tightly with foil. Bake on the lower rack until rice is tender, about 45-50 minutes. Remove from oven, fluff with a fork, and let stand for five minutes, covered with a dish towel.

Meanwhile, line a rimmed baking sheet with foil. On the baking sheet, toss carrots, 1 Tbs. olive oil, za’atar, 1/4 tsp. salt, and 1/8 tsp. black pepper. Spread carrots out evenly on the sheet and cover tightly with another piece of foil. Bake on the upper oven rack for 20 minutes.

While carrots are roasting, toss kale with 1 Tbs. oil, 1/4 tsp. salt, and 1/8 tsp. black pepper in a bowl. When the carrots have finished roasting for 20 minutes, remove the foil and spread the kale evenly on top of the carrots. Return the baking sheet to the oven, uncovered, and roast the vegetables for 15-20 minutes, or until the kale is crispy.

To make the vinaigrette, whisk together vinegar, shallot, and 3 Tbs. oil in a small bowl. Season with salt and pepper to taste.

Evenly divide the rice into four bowls. Top the rice with roasted vegetables and drizzle each portion with a tablespoon or so of the vinaigrette. Cover the bowls to keep them warm while you fry the eggs.

Crack the eggs into a small bowl and sprinkle with salt and pepper. Heat 1 tsp. olive oil in a 12-inch skillet over medium-high heat until it shimmers. Carefully slide the eggs into the skillet, cover, and cook until your desired doneness is reached, about 2-4 minutes. Top each rice bowl with a fried egg, and serve.

Serves 4.

Source: Slightly adapted from America’s Test Kitchen “The Complete Vegetarian Cookbook.”