My uncle Ken’s eggnog is the real stuff. We favor a combination of dark rum and cognac, but I think Ken used half rum and half brandy. No matter -- just mix it up at least 3 weeks before you plan to drink it (4 weeks is best), as the flavors mellow and blend over time.
Read more about this recipe at Hogwash.
Though everyone has their favorite ice cream flavor, sometimes nothing beats plain old vanilla, especially accompanied by a warm slice of pie or dark chocolate cake. This recipe calls for whole vanilla bean to give the ice cream authentic vanilla flavor.
If you can boil water and stir, you can make chai. In 20 minutes you'll be curled up on the couch sipping.
Read more about this recipe at Cook & Eat.
Italian gelato isn’t traditionally made with cream -- just milk and plenty of egg yolks. North American milk has a slightly lower fat content than its Italian counterpart, so added cream produces the famed texture that sends people on quests to Italy.
Read more about this recipe in the Washington Post.
This scrumptious dessert tastes like eating a scoop of vanilla ice cream atop a fat slice of pumpkin pie. This ice cream is best served the same day that it is made.
Read more about this recipe in Julie Hasson's The Complete Book of Pies.
Fabulously rich, with the contrast of the fresh ginger bite.
Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.
