You take 6 eggs (I use Jumbo or Extra-Large) 1/2 cup of sugar 2 cups of Heavy Whipping Cream 2 cups of whole milk 2/3 to 3/4 cup of Dark Rum 2/3 to 3/4 cup of Scotch (or Bourbon, but I like scotch better)
In a mixing bowl that will hold at least half a gallon and pour (I use a 2-quart pyrex measuring bowl) break the eggs into the sugar and whisk until the sugar is pretty much dissolved.
Add the whipping cream and milk, and whisk until it is all a nice creamy color.
Then *trickle* the alcohol into the mix, stirring constantly, so the alcohol does not 'shock' the eggs.
Once all is mixed, pour into a closeable 2-quart container (I use 2-liter bottles from soda or fruit-juice or the like, well washed) and refrigerate for a minimum of 2 hours, though 6 is better, shaking or stirring occasionally.
Serve with fresh ground nutmeg.
It will keep a good long while, and it should be stirred/shaken before pouring after it has sat for a bit because it will layer somewhat.
Also best to use good, fresh eggs, because they are chemically 'cooked' by the alcohol, not heated or anything, so a little care is in order.
You take 6 eggs (I use Jumbo or Extra-Large)
1/2 cup of sugar
2 cups of Heavy Whipping Cream
2 cups of whole milk
2/3 to 3/4 cup of Dark Rum
2/3 to 3/4 cup of Scotch (or Bourbon, but I like scotch better)
In a mixing bowl that will hold at least half a gallon and pour (I use a 2-quart pyrex measuring bowl) break the eggs into the sugar and whisk until the sugar is pretty much dissolved.
Add the whipping cream and milk, and whisk until it is all a nice creamy color.
Then *trickle* the alcohol into the mix, stirring constantly, so the alcohol does not 'shock' the eggs.
Once all is mixed, pour into a closeable 2-quart container (I use 2-liter bottles from soda or fruit-juice or the like, well washed) and refrigerate for a minimum of 2 hours, though 6 is better, shaking or stirring occasionally.
Serve with fresh ground nutmeg.
It will keep a good long while, and it should be stirred/shaken before pouring after it has sat for a bit because it will layer somewhat.
Also best to use good, fresh eggs, because they are chemically 'cooked' by the alcohol, not heated or anything, so a little care is in order.
Enjoy!
I did a post a while back with the recipe too: http://lferion.livejournal.com/2421.html
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