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Frozen eggnog with gingerbread crumble
Frozen eggnog with gingerbread crumble
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Prep Time:
920 minutes
Cook Time:
20 minutes
Total Time:
940 minutes
Festive dessert combining eggnog and gingerbread flavors.
Ingredients:
  • 4 egg yolks
  • 70.95 gm caster sugar
  • 40.00 ml brandy
  • 1.25 gm ground nutmeg
  • 441.88 gm thickened cream
  • Boozy Strawberries (see notes), crushed, to serve
  • Brandy snaps, to serve
  • Icing sugar, to serve
  • 50.00 gm almond meal
  • 125.00 ml plain flour
  • 59.40 gm dark brown sugar
  • 5.00 gm ground ginger
  • 0.63 gm mixed spice
  • 60g butter, chilled, chopped
  • 90g butter, melted, extra
Instructions:
  • Preheat your oven to 200C/180C fan-forced, then line a baking tray with baking paper. In a medium bowl, mix almond meal, flour, sugar, ginger, and mixed spice. Use your fingertips to rub chopped butter into the mixture until it looks like coarse crumbs. Spread the mixture thinly on the prepared tray. Bake for 12 to 15 minutes, stirring every 4 to 5 minutes until it's golden and crispy. Let it cool before serving.
  • Prepare the loaf pan by greasing it and lining the base and sides with baking paper, making sure to extend the paper 5cm above the edges. Mix 1/3 of the crumble with 1/3 of the melted butter. Spread this mixture over the base of the pan, pressing it down firmly with the back of a spoon to compact it.
  • Combine eggs, yolks, and sugar in a heatproof bowl. Set the bowl over a saucepan of simmering water (ensure the bowl doesn't touch the water). Whisk continuously for 4 minutes until the mixture is thick and creamy. Remove from heat and place the bowl in a larger bowl filled with iced water. Whisk until cool, then stir in brandy and nutmeg until well combined.
  • 1. Beat cream with an electric mixer until firm peaks form. 2. Gently fold in the egg mixture until just combined. 3. Pour half of the egg mixture over the crumble in the pan and cover with plastic wrap. 4. Freeze for 1 hour until starting to set, then refrigerate the remaining egg mixture. 5. Mix half of the remaining crumble with half of the extra melted butter and sprinkle over the set egg mixture, pressing gently. 6. Top with the reserved egg mixture, cover with plastic wrap, and freeze for 2 hours until starting to set. 7. Combine the remaining crumble with the rest of the extra melted butter and sprinkle over the set egg mixture, pressing gently. 8. Cover with plastic wrap and freeze overnight until firm.
  • Transfer the dish onto a beautiful serving plate, remove the paper, let it rest for 5 minutes, garnish with Boozy Strawberries and brandy snaps, sprinkle with icing sugar, and serve promptly.

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