What To Do
- 1 cup whole milk
- 1 cup cream
- 3 egg yolks
- 4-6 oz Backyard Soda Pumpkin Spice or Gingerbread Syrup
- Whipped cream (optional, for garnish)
- Cinnamon and/or nutmeg (optional, for garnish)
Combine all ingredients in a blender. Blend until smooth. Place in the refrigerator for at least an hour or until well-chilled. Garnish with whipped cream and spices if desired.
For a cooked version
Beat the egg yolks until they lighten in color. Set aside.
In a medium saucepan, over high heat, combine the milk and heavy cream and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, pour into a medium mixing bowl, and set in the refrigerator to chill. (Note: if curdling occurs, simply mix in the blender for 30 seconds.)
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites and syrup into the chilled mixture.