Jesse Baker, NPR
Culinary wizard Alton Brown exhales a breath of liquid nitrogen, used to freeze eggnog into ice cream.
This year, ignore the cartons in the cooler section of your supermarket and make your own whipped-from-scratch version of eggnog.
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until the sugar completely dissolves. Add the milk, cream, bourbon and nutmeg and whisk to combine.
Place the egg whites in a different bowl of a stand mixer and beat to soft peaks using the whisk attachment. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
Makes 6 to 7 cups.