Frozen Eggnog

Rate this recipe

Preparation info

  • About


    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup sugar
  • ⅓ cup water
  • Pinch of cream of tartar
  • 4 egg yolks
  • ⅛ teaspoon salt
  • 3 tablespoons rum, cognac, or bourbon
  • 3 cups heavy cream, whipped


  1. Combine the sugar, water and cream of tartar in a saucepan. Bring to a boil and cook to 136°F. on a candy thermometer.

  2. Put the egg yolks, salt and rum into container of an electric blender. Cover and turn motor on high. Remove cover and, with motor on, gradually pour in the hot syrup. Turn off motor.

  3. Chill the mixture until thick. Fold into the whipped cream.

  4. Turn the mixture into a six-cup mold, or into eighteen small paper cups. Freeze.

Part of