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Frozen Egg Nog

A chilled eggnog made with milk, cream, sugar, eggs, and spirits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rum and brandy are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,058 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Frozen Egg Nog

Ingredients

Directions

Make the custard

  1. In a double boiler, combine milk, cream, and sugar.

  2. Heat until scalded and sugar is dissolved.

  3. Remove from heat and stir in beaten eggs.

Freeze

  1. Let the mixture cool, then add 1½ pints of unwhipped cream.

  2. Freeze the mixture.

  3. When nearly frozen, stir in rum and brandy to taste.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rum + brandytop 5% of all pairs
    Smell alikemoderate
    Cooked together1,058 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Milk + rumtop 12% of all pairs
    Smell alikemoderate
    Cooked together967 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Sugar + rumtop 14% of all pairs
    Smell alikelow
    Cooked together2,908 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Milk + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together3,738 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Thicken the custard and add richness and body as they set with gentle heat.
Cream
Adds fat for a smooth, rich mouthfeel and a soft texture once frozen.
Milk
Forms the liquid base that carries the sugar and sets into the custard.
Sugar
Adds sweetness and keeps the frozen texture softer by lowering the freezing point.

The step that matters

Stir the eggs in off the heat. Eggs scramble and turn grainy if they meet very hot liquid. Removing the pan from the heat before stirring in the beaten eggs lets them thicken the custard gently and evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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