Marshmallow Cream Nog
|Skim milk||4 Cup (64 tbs)|
|Marshmallow cream||1⁄2 Cup (8 tbs)|
|Vanilla bean piece||4 Inch, split lengthwise|
|Frozen egg substitute||1 2⁄3 Cup (26.67 tbs), thawed|
|Bourbon||1⁄2 Cup (8 tbs)|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Vanilla ice milk||2 Cup (32 tbs), softened|
Combine first 4 ingredients in a large saucepan; stir well.
Cook over medium-low heat until marshmallow cream melts.
Gradually stir about one-fourth of hot mixture into egg substitute; add to remaining hot mixture, stirring constantly.
Cook mixture over low heat, stirring constantly, 1 to 2 minutes or until mixture thickens.
Remove mixture from heat; stir in bourbon and 1/2 teaspoon nutmeg.
Cover and chill 3 hours.
Remove and discard vanilla bean; stir in ice milk just before serving.
Sprinkle with nutmeg, if desired.