Eggnog Whipped Cream

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Yolks from

• Baking & Spices

  • 1/2 tsp Nutmeg
  • 2 1/2 tbsp Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 2 cups Valley heavy cream, Organic

Found on blommi.com

Description

Ingredients

• yolks from 4 large Organic Valley eggs
• 1 tsp vanilla extract
• 2 cups Organic Valley heavy cream
• ½ tsp nutmeg (or 1/.4 tsp each nutmeg and cinnamon)
• 2½ tbs sugar

Directions

• Put your mixing bowl and beater(s) into freezer.
• Set up a double boiler and bring water to boil. If you are like me and dont have one, find a pan and heat safe bowl combination that will work, you wont need a deeply submerged area. This is for a gentle cooking of the yolks. The process both thickens them and makes them safer for use on items like desserts which may sit out a little while.
• Put the 4 yolks in top pan of double boiler (or your bowl in impromptu set up), add vanilla and 2 tbs. of the heavy cream.
• Shut off burner, and start whipping yolks over water bath. Whip briskly, and pretty much continuously, until the yolks lighten a bit and slightly thicken. Remove from water, to start cooling, but continue whisking for about another minute, then place in refrigerator or freezer.
• Check and re-whisk in a few minutes, if not cold yet do it again in a couple more minutes.
• Once the yolks are cold, whisk in the sugar, nutmeg and rest of cream, then pour into frozen mixing bowl.
• Beat on low-med until froth starts, turn up to medium. Once cream starts to thicken turn up to high. As soon as you see cream start to fold on itself, start checking stiffness. You do not want to over beat, as cream will start to clump and be ruined. Hand whisk toward the end of beating if you are unsure, you are much less likely to ruin the batch that way.
• Promptly use or refrigerate.