Ingredients
3 cups milk
1 1/2 cups skim-milk powder (Carnation)
1/2 cup sugar
3 2 1/2-inch sticks of cinnamon
1/2 teaspoon fresh ground nutmeg
1 vanilla bean, split, seeds scraped
1/2 cup plus 2 teaspoons glucose (available at New York Cake and Baking)
3 tablespoons invert sugar (at New York Cake and Baking)
2/3 cup egg yolks (about 10 eggs)
2 teaspoons ice cream or sorbet stabilizer (at New York Cake and Baking)
3 cups cream
1/3 cup brandy
1/4 cup dark rum
4 ounces American sturgeon caviar
4 tablespoons finely diced and toasted pumpernickel bread
1 1/2 cups skim-milk powder (Carnation)
1/2 cup sugar
3 2 1/2-inch sticks of cinnamon
1/2 teaspoon fresh ground nutmeg
1 vanilla bean, split, seeds scraped
1/2 cup plus 2 teaspoons glucose (available at New York Cake and Baking)
3 tablespoons invert sugar (at New York Cake and Baking)
2/3 cup egg yolks (about 10 eggs)
2 teaspoons ice cream or sorbet stabilizer (at New York Cake and Baking)
3 cups cream
1/3 cup brandy
1/4 cup dark rum
4 ounces American sturgeon caviar
4 tablespoons finely diced and toasted pumpernickel bread
Description
Dufresne Turned The Yuletide Meal On Its Head From The Start. Eggnog Is A Favorite Holiday Aperitif; Here, He Turns It Into Ice Cream, Then Adds Briny Caviar For A Salty Contrast.
New York Magazine
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