Frozen Eggnog with Pretzel cookies
16-24 Pretzel butter cookies
4 Pasteurized egg yolks
½ cup Confectioner's sugar
¼ cup Milk
2/3 cup Heavy Cream, whipped
Small pinch, ground or freshly grated Nutmeg
1 Cinnamon stick
1 Vanilla bean
2 Pasteurized egg whites
Cut open the vanilla bean and scrape out the seeds. Mix the seeds with milk in a stock pot and add the butterflied vanilla bean, cinnamon stick and nutmeg. Heat up the mixture while stirring until it boils. Remove from heat and let cool down.
Whisk the egg yolks with ¼ cup confectioners sugar in a bowl. In a separate bowl (clean the whisk in between) whisk the egg whites with ¼ cup confectioner's sugar until it reaches the texture of a meringue base.
Mix the spiced milk in with the yolk mixture and gently fold in the whipped cream. Finally, gently stir in the meringue. Pour the Eggnog into decorative bowls and place in the freezer for at least 2 hours. Remove the "Frozen Eggnogs"from the freezer and decorate with Pretzel Butter Cookies and a little grated nutmeg.