Pumpkin Milkshake (Eggnog)

3 eggs, separated
1 cup sugar
1 cup heavy cream
1 cup milk
1 (15-ounce) can pumpkin puree
2 tablespoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg, plus more for garnish
4 cups vanilla ice cream
Whipped cream, for garnish

Add all the milk shake ingredients except the ice cream into a blender and blend until smooth. Add the ice cream and blend until smooth and thick. Pour into glasses, garnish with whipped cream and ground nutmeg.

To reduce the risk of salmonella or other food-borne illness, you should use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell Use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

Adapted from Food Network’s Aaron McCargo Jr.’s recipe.

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