I used Costco egg nog. It isn’t in the USDA food list so I compared macros and ingredients, added other ingredients, then clicked on Balance. Nailed it!
Egg nog 640g
Heavy cream 400g
Whole milk 70g (A2 bc that’s what I had)
Egg yolks 68g
SMP 60g
Sucrose 50g
Dextrose powder 50g
Sea Salt 5g
Tara gum 2g
3/4 tsp nutmeg
1/2 tsp cinnamon
Whisk together dry ingredients
Combine cream, milk, egg yolks and heat, stirring continuously, to 110.
Using immersion blender, slowly blend in dry ingredients. Continue stirring or blending until it reaches 176. Maintain 176 for 3 minutes. Remove from heat, blend in egg nog, and chill overnight.
Churned in a Whynter
by rebelene57
3 Comments
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Recipe?
Nice! My current storebought obsession is mexican eggnog ice cream, rompope. I bet the homemade is sooooo good