Churn This: Dwanta's Teremana Spiked Eggnog – Salt & Straw
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Straight from the far reaches of the blustery north, we’re showing you how to churn Dwanta’s secret recipe for a silky, gorgeous eggnog into our new flavor: Dwanta's Teremana Spiked Eggnog

With a rich custard and a warming kick from Teremana Tequila, this ain’t your grandpa’s eggnog.  So grab your spoons, and let's get into the holiday spirit(s)!

 

 

Directions:  

Spiked Teremana Eggnog:

1/2 cup custard base (recipe follows)

2 cups ice cream base (recipe follows)

1/2 cup Teremana tequila mix (recipe follows)

1 1/2 tablespoons dark agave 

1/2 teaspoon nutmeg 

1/4 teaspoon salt

Combine the egg custard base to your ice cream base and whisk until combined. Mix in Teremana tequila mix, dark agave, nutmeg, and salt to base. Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft-serve.

Quickly transfer the ice cream into a freezer-friendly container. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It's okay if the parchment hands over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months. 

 

Egg Custard Base:

Makes about ½ cup

½ cup heavy cream

1 tablespoon granulated sugar

2 large egg yolks

In a bowl, whisk together the sugar and egg yolks and set aside. Put the cream in a small saucepan and cook over medium-high heat until it’s hot to the touch, about 3 minutes. Remove from heat and whisk in a splash of cream to the egg yolk mixture. Once the egg mixture turns a lighter yolk color, add it back to the rest of the cream. Whisk until well combined. Chill in the fridge until cold. (It will keep for up to 4 days.)

 

Ice Cream Base:

Makes about 3 cups

½ cup granulated sugar

¼ teaspoon xanthan gum

2 tablespoons light corn syrup 

1 ½ cups whole milk

1 ⅓ heavy cream

Combine the sugar and xanthan gum in a small bowl and stir well.

Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.

Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)

 

Teremana Tequila Mix:

¼ cup tequila 

2 cups sherry

Bring the tequila and sherry to a light boil in a pot over medium heat. Once it begins to boil remove from heat.