Heat empty TM bowl 2 min/50°C /speed 2.
Place egg whites, and cream of tartar into TM bowl and beat 6 min/50°C/Butterfly/speed 3/MC off. Set whites aside in large bowl. Remove Butterfly.
Place sugar into TM bowl and mill 4 sec/speed 10. Add cream and vanilla to TM bowl. Whip 15-40 sec/Butterfly/speed 4 until stiffened. Add egg yolks and whip 3 sec/speed 3.
Add mixture to beaten whites.
Add milk and fold everything together until you have an even but light consistency. Garnish with freshly grated nutmeg and add rum as desired. Serve in beautiful glasses…small ones preferably as this is extremely rich.
NOW; hold that thought.
Egg Nog Ice Cream;
I'm calling this a recipe. But I confess it was truly accidental. I froze some leftovers. YUM…so the recipe is this; take the egg nog, and freeze.
Egg Nog Fudge;
Line a square deep tin with baking paper that comes up above the rim for easy removal.
Place chocolate, milk and egg yolk into TM bowl and cook 10 min/100°C/speed 3. Scrape down if necessary and reblend for a few seconds.
Add vanilla and nutmeg and blend 1 min/speed 8. Pour into prepared tin and dust with additional nutmeg. Refrigerate until solid.
Cut into large squares, wrap in cellophane and tie with lots of ribbon.
Serve with additional freshly grated nutmeg. You'll love it.