It’s summer, which means that it’s time to make ice cream! I haven’t made ice cream in ages, but I had my annual Ice Cream Social coming up, which meant I needed to get going again!
The first recipe that really caught my eye this season was Alton Brown’s Serious Vanilla Ice Cream. What intrigued me was the addition of peach preserves to the mix, which supposedly don’t affect the vanilla flavor but instead add a unique texture to the ice cream. I was eager to give it a try myself, but was mindful of the fact that plain vanilla wouldn’t necessarily tempt my guests when compared with the more exotic flavors that were sure to be on hand. So I gave the matter some thought and settled on the addition of bourbon-soaked cherries. And then chocolate, because why not?
I was in high school before I learned that “eggnog” could be made at home, rather than just purchased in colorful cartons at the grocery store around Christmas– imagine my surprise when I discovered that some people made it from scratch, and that it was considered (gasp) refreshing! “Refreshing” was about as far from my experience of eggnog as it could get– eggnog as I knew it was sickly sweet and cloyingly thick. Probably based on that impression, despite my newfound knowledge I had no desire to actually make the stuff, particularly as it apparently involved raw eggs, which did not strike me as particularly palatable.
Fast forward several (okay, more than just several) years, and I’ve decided to take the plunge and try Alton Brown’s recipe for traditional (uncooked) eggnog.