No Bake Egg

This classic "No Bake Egg" is a nostalgic frozen dessert that tastes like homemade ice cream without the machine. The base is a rich custard made from scalded milk, beaten egg, and sugar, thickened gently over a double boiler. It&# 226;ÂÂs infused with a sweet cinnamon syrup and folded with chilled whipping cream and vanilla. The result is a smooth, dense, and incredibly creamy treat with a lovely balance of sweet and spicy flavors. Perfect for summer picnics or as a comforting dessert on a hot day, this recipe relies on simple pantry staples. ItÃ¢ÂÂs a wonderful way to enjoy a luxurious texture using basic ingredients you likely already have. Serve it scooped into bowls with fresh fruit or whipped cream for a special touch.

Cooking Method: Boiling

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 1

Calories: 907.4

Dietary: Gluten-free, Vegetarian

Description

This classic "No Bake Egg" is a nostalgic frozen dessert that tastes like homemade ice cream without the machine. The base is a rich custard made from scalded milk, beaten egg, and sugar, thickened gently over a double boiler. It&# 226;ÂÂs infused with a sweet cinnamon syrup and folded with chilled whipping cream and vanilla. The result is a smooth, dense, and incredibly creamy treat with a lovely balance of sweet and spicy flavors. Perfect for summer picnics or as a comforting dessert on a hot day, this recipe relies on simple pantry staples. ItÃ¢ÂÂs a wonderful way to enjoy a luxurious texture using basic ingredients you likely already have. Serve it scooped into bowls with fresh fruit or whipped cream for a special touch.

Ingredients

1 3/4 Cups granulated sugar, divided
6 Tablespoons water
1 1/2 Tablespoons ground cinnamon
3 Cups milk
1 Egg, beaten
1 Pint whipping cream
1 teaspoon Vanilla extract

Directions

1
In a small saucepan, combine 1 cup of the granulated sugar, water, and ground cinnamon.
2
Cook over low heat, stirring constantly, until the mixture is smooth and the sugar is completely dissolved.
3
Remove the cinnamon syrup from heat and set aside to cool.
4
In the top of a double boiler, scald the milk until it is hot but not boiling.
5
Stir the remaining 3/4 cup of sugar into the hot milk until dissolved.
6
Slowly pour the hot milk mixture over the beaten egg, whisking constantly to temper the egg and prevent curdling.
7
Return the mixture to the top of the double boiler and cook over hot water, stirring frequently, until it thickens slightly to a custard consistency.
8
Remove from heat and let the custard cool to room temperature, then refrigerate until completely chilled.
9
Once chilled, stir the prepared cinnamon syrup into the custard.
10
Fold in the whipping cream and vanilla extract until well combined.
11
Pour the mixture into a freezer-safe container and freeze until solid, stirring occasionally if possible for a smoother texture.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 907.4kcal

% Daily Value *
Total Fat 45.1g70%
Saturated Fat 27.7g139%
Cholesterol 135.6mg46%
Sodium 84.8mg4%
Total Carbohydrate 121.7g41%
Dietary Fiber 3.0g12%
Sugars 117.1g
Protein 8.9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the smoothest texture, stir the mixture once or twice during the first few hours of freezing to break up ice crystals.

Ensure the milk is hot but not boiling when tempering the egg to avoid scrambling.

This dessert works best if made a day in advance, allowing it to firm up fully in the freezer.

You can add chopped nuts or chocolate chips when folding in the cream for added texture and flavor.

Keywords: no bake, custard, frozen dessert, cinnamon, vanilla, cream, ice cream, homemade, custard base, freezer, sweet, dairy, egg, milk, sugar, chilled, smooth, rich, classic, nostalgic

Read it online: https://www.chefs-mate.com/recipe/no-bake-egg-18/