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For those in LA - Broguiere's Eggnog makes the weirdest ice cream I've ever seen

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Mr. Taster Dec 20, 2005 05:58 PM

Holy weirdness.

After hearing so much about how delicious the handmade eggnog at Broguiere's is (the local, family run Los Angeles dairy), I had to try some.

It is sold in old-fashioned glass milk bottles and is deeply golden in color, quite viscous (like a thick milkshake) with a wonderful rich flavor.

I knew I had to turn it into ice cream.

In goes the bottle into the ice cream maker.... also a few shakes of some dark rum and bourbon.

Waiting... freezing...

But the eggnog is not turning into ice cream the way I expected. It is thickening, turning king of gooey, not silky like I usually get.

After a good 25 minutes in the mixer, I figure it's as frozen as it's gonna get. I put it in the freezer to firm.

The next morning I was greeted with a product not entirely unlike cold cake batter. It was so gooey that you could submerge a spoon and lift strings of ice cream a good foot and a half long. The texture in your mouth, however, was thick, dense, heavenly eggnoggy goodness. And oddly enough, if you bit into it instead of letting it dissolve, it was a little chewy.

It's the oddest thing that's ever come out of my ice cream maker (and this from someone who has made avocado and chile gelato).

Does anyone have any idea why this would have happened? My only clue is the intense golden color of the eggnog-- I am wondering if they use so many eggs in the mix that the gooeyness comes from saturation of egg proteins. There are no artificial colors in the ingredients list.

Any suggestions, eggnog hounds?

Mr. Taster

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    nooodles RE: Mr. Taster Dec 20, 2005 06:02 PM

    OMG, I had ice cream like that at an Indonesian restaurant in San Francisco this weekend. My boyfriend and I spent twenty minutes trying to analyze the bizarre qualities of a bowl of boring looking vanilla bean ice cream. It stretched like cheese!

    We thought it was sweetened condensed milk or something, but it was deeeeeeelicious.

    I'm going to have to try pouring egg nog into my machine and reporting back on what happens.

    8 Replies
    1. re: nooodles
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      Mr. Taster RE: nooodles Dec 20, 2005 06:05 PM

      Keep in mind, this is the 3rd "recipe" for eggnog ice cream that I've tried, and previous attempts ended up *nothing* like this. So far I've only been able to determine that this phenomenon is specific to Broguiere's.

      Mr. Taster

      1. re: Mr. Taster
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        nooodles RE: Mr. Taster Dec 20, 2005 06:08 PM

        Where in LA can I get this? Do I have to find their farm or can I go to a Vons? Maybe I'll make my sisters go in the garage and dig out their ice cream machine when I'm south for the holidays.

        1. re: nooodles
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          wendy8869 RE: nooodles Dec 20, 2005 06:20 PM

          I've seen it at Albertson's and Vons near me. Just look for the oldfashioned style glass milk bottle.

          1. re: wendy8869
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            dette RE: wendy8869 Dec 20, 2005 08:50 PM

            My husband just got a bottle from How's.

          2. re: nooodles
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            Mr. Taster RE: nooodles Dec 20, 2005 06:24 PM

            Broguiere's is available at certain markets, but the eggnog is very hard to find as it is seasonal and made in relatively small batches. The only way to guarantee you'll get a bottle is to head out to Montebello.

            Mr. Taster

            1. re: Mr. Taster
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              Will Owen RE: Mr. Taster Dec 20, 2005 07:23 PM

              Gelson's in Pasadena had it the other day for $5.99, I believe (same price Mr. T gave on the LA Board for Ralphs)...so if you're coming here from some distance away you might just as well go to 505 S. Maple in Montebello for it. Thomas Guide p. 676 B4...(thanks, Mr. T!)

              1. re: Mr. Taster
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                Amuse Bouches RE: Mr. Taster Dec 21, 2005 02:08 PM

                I've started a thread on the L.A. board on where to find it.

              2. re: nooodles
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                Like-Go-Eat? RE: nooodles Dec 21, 2005 12:32 AM

                This thread makes it clear what a Chowhound is. With Broguiere's Egg Nog we have the best possible of all possible Egg Nogs BUT a Chowhound wants something more. Well, I admit I do get out my nutmeg grinder and add some fresh ground Nutmeg to a tall glass. Anyway here is a list of past post that tell a tale of who sells Broguiere's products. I go to the dairy just like when I was a kid. I still buy a glass quart of Chocolate Milk and drink it from the bottle and it is gone before the first traffic light. Also, at the dairy you have a better selection of collector bottles. Two weeks ago a empty Huell Howser bottle sold for $8.00 -- ebay.

                Broguiere's Farm Fresh Dairy (Very Cool old Drive thru Dairy with Milk in old-time Glass quarts and half-gallon bottles, Must try the chocolate Milk in glass bottles also Egg Nog)
                505 S Maple Ave
                Montebello, CA 90640-5404
                7am to 7pm Mon. to Fri.
                7am to 6pm on Sat
                8am to 2pm on Sun.
                Egg Nog, $2,99 qt. plus $1 deposit on the bottle.
                Chocolate Milk, $2.45 qt. plus $1 deposit on the bottle
                Homo Milk, $0.94 qt. plus $1 deposit on the bottle
                Homo Milk $1.45 ½ gal., plus $1.50 deposit on the bottle
                (323) 726-0524
                One block South of Olympic almost on the Rail Road Tracks. North of Washington Blvd. About five blocks)

                Broguiere's discussion, Chowhound 12/1/05 – Places to buy Egg Nog
                http://www.chowhound.com/california/b...

                Broguiere's discussion, Chowhound 11/25/05 – Places to buy Egg Nog
                http://www.chowhound.com/california/b...

                Empty Broguiere's bottle
                http://cgi.ebay.com/BROGUIERES-MILK-B...

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            Mr. Taster RE: Mr. Taster Dec 20, 2005 06:04 PM

            P.S. No artificial thickeners in the ingredients either.... just milk, cream, egg yolks, spices, sugar and (inexplicably, and unfortunately) artificial flavor.

            Mr. Taster

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              Professor Salt RE: Mr. Taster Dec 20, 2005 06:36 PM

              I wondered about this myself, but don't have an ice cream machine. Thanks for testing this out, Mr. T

              Here's a photo of Brogueire's eggnog, taken at my local Gelson's market. Yes, I'm that guy taking pictures of food at the supermarket. Say hi :)

              Image: http://static.flickr.com/37/75740663_...

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                Hungry1 RE: Mr. Taster Dec 20, 2005 07:00 PM

                No way! Succumbing to massive peer pressure from the LA board, I bought and tasted Broguiere's eggnog last week and reacted *exactly* as you did--I really wanted to dump a bottle of it along with a little dark rum into an ice-cream maker and wait for the magic to happen. Obviously, great minds think alike ! (Ha ha!)

                If I had any idea where my ice-cream maker was, I would have been able to run a parallel experiment. I have no idea what would account for the "stringy" texture of your ice cream--too much booze or sugar in ice cream mixes can inhibit freezing, but I don't think they would make the ice cream "stringy". At least the final product, though weird, tasted good!

                1 Reply
                1. re: Hungry1
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                  Amuse Bouches RE: Hungry1 Dec 21, 2005 02:06 PM

                  Me three on the wanting to make eggnog ice cream from tasting Broquieres. Since I don't have the freezer space at the moment, I satisfied the urge by drinking it very cold with really a lot of brandy.

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                  Dorothy RE: Mr. Taster Dec 20, 2005 08:31 PM

                  I've been thinking about trying to freeze Broguiere's egg nog, too. I think the reason it didn't "set" is that you put the alcohol in it right from the get-go. Remember, alcohol will lower the freezing point of the mix.

                  I would freeze the egg nog, then add the booze at the very, very end. I'd only add a very little. If you want a "spikier" dessert, add some rum or whatever to each serving of the ice cream.

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                    JeffW RE: Mr. Taster Dec 20, 2005 08:37 PM

                    Hi Mr. Taster,

                    I've yet to read the other responses to your ice cream experience. My first thought regards your definition of a "shake" of rum and/or bourbon. Too much alcohol will inhibit freezing.
                    Coincidentally today I made a "from scratch" ice cream batter that consisted of 5 yolks, 2 cups heavy cream, 1 cup whole milk, almost a cup of sugar, and a pinch of salt. This is my standard batter, and from there I go a little wild with flavors. After googling "eggnog" ice cream, I decided to add 1 tsp. of grated nutmeg to my batter, and 3 oz. of rum. I used Meyers's, and I am crossing fingers regarding if this amount of rum will let the ice cream freeze to a scoopable consistency.
                    Wish me luck!

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                      Carb Lover RE: Mr. Taster Dec 20, 2005 11:09 PM

                      Fascinating, Mr. Taster! I'm very intrigued by what you described, although I have no clear answers for you.

                      Here's my thought process FWIW: What you describe sorta sounds similar to taffy to me, except in ice cream form. Pulling taffy incorporates air which gives it that chewy and ropey texture. 25 min. in your ice cream maker probably incorporated a decent amount of air even though it may not have solidified or visibly expanded much.

                      I googled some pulled taffy recipes and it seems that corn syrup is a common ingredient. Are you sure that this brand doesn't contain some sort of corn syrup or thickening agent/gum? Sounds like incredibly thick and velvety mouthfeel, which might just be from eggs and cream but I dunno...

                      PS. I'll have to try some egg nog ice cream experiments soon!

                      5 Replies
                      1. re: Carb Lover
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                        Mr. Taster RE: Carb Lover Dec 20, 2005 11:27 PM

                        Did you see my previous attempt at homemade eggnog ice cream? It was deeeelish! (see link below)

                        As for the weirdo texture, I listed the nog's ingredients as they appear on the cap... with one quirky exception:

                        Homogenized pasteurized milk, cream egg yolk, nutmeg, spices, artificial flavors and sugar

                        (it stings me every time I type "artificial flavors")

                        Now I **assumed** that they simply forgot the comma between the "cream" and "egg yolk" ingredients, unless "cream egg yolk" is some sort of weird industrial egg-like thickener. Otherwise, this seems like a pretty standard ingredients list for eggnog.

                        Because of the intense golden color (and lack of "artificial color" as an ingredient), I can only assume that they load it with eggs. My recipe goes relatively light on eggs.

                        As for the alcohol, for comparitive purposes I used a LOT more alcohol in my homemade ice cream recipe, added before putting into the mixture. The color was a much more pale yellow, and the texture was more along the lines of what I expect when I alcoholize ice cream (which is to say that it stays somewhat liquid in the freezer core). This was ooey-gooey-gluey after about 10 minutes, and got even more weirdly sticky as mixing time went on.

                        I think maybe I'll double the eggs in my eggnog recipe just to see how the end results differ. Have you ever egg-loaded an ice cream recipe? What was the difference?

                        Mr. Taster

                        Link: http://www.chowhound.com/topics/show/...

                        1. re: Mr. Taster
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                          Carb Lover RE: Mr. Taster Dec 21, 2005 12:53 AM

                          Thanks for the link. Sounds like the Deni is working out for you...

                          I've never used too many yolks. 6 or 7 max and that was for a full capacity 1.5 qt. Most of the recipes from upscale restaurant chefs (like Keller and Colicchio) always seem to call for lots of yolks though. I'm still not convinced that the many yolks gave you that result and texture.

                          This might be a dumb question, but don't they need to add something to keep all those ingredients emulsified and not separating as it sits?? Professor Salt's photo makes it look like it stays fairly emulsified on the shelf.

                          1. re: Carb Lover
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                            Carb Lover RE: Carb Lover Dec 21, 2005 12:55 AM

                            Looking at my own question, I realize that egg can be a good emulsifier, but I'm wondering if something else is at play...

                            1. re: Carb Lover
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                              Mr. Taster RE: Carb Lover Dec 21, 2005 12:57 AM

                              Eggnog is basically a custard (consider the ingredients). Custard doesn't separate... why should eggnog?

                              Mr. Taster

                              1. re: Mr. Taster
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                                Carb Lover RE: Mr. Taster Dec 21, 2005 01:06 AM

                                Duh! My custard bases don't separate much when they sit overnight. Perhaps this is a sign that I'm tired...

                                If custard = egg nog, then carblover = egg nog drinker. Bottoms up!

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                        Like-Go-Eat? RE: Mr. Taster Dec 20, 2005 11:48 PM

                        I wanted a frosty mug egg nog. So I put a big glass mug in the freezer and once it was ice cold I filled it with some Broguiere's Egg Nog. The result was all the egg nog near the glass solidified and would not pour out. So I eat it with a spoon. Not quite ice cream texture but I did like it. It was closer to a egg nog custard or yogurt. I recall that the Califorina's Gold episode when Huell Howser visited the Broguiere's Dairy they hand made a batch for the show. The batch began with a ice cream base. So maybe it was the alcohol that stoped the ice cream process. Next time try freezing untouched. If it comes out frozen then add a little Brandy on top. Cool old drive thru dairy from the 1920's. I hope you got a Huell Howser bottle.

                        Broguiere's Farm Fresh Dairy (Very Cool old Drive thru Dairy with Milk in old-time Glass quarts and half-gallon bottles, Must try the chocolate Milk in glass bottles also Egg Nog)
                        505 S Maple Ave
                        Montebello, CA 90640-5404
                        7am to 7pm Mon. to Fri.
                        7am to 6pm on Sat
                        8am to 2pm on Sun.
                        Egg Nog, $2,99 qt. plus $1 deposit on the bottle.
                        Chocolate Milk, $2.45 qt. plus $1 deposit on the bottle
                        Homo Milk, $0.94 qt. plus $1 deposit on the bottle
                        Homo Milk $1.45 ½ gal., plus $1.50 deposit on the bottle
                        (323) 726-0524
                        One block South of Olympic almost on the Rail Road Tracks. North of Washington Blvd. About five blocks)

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                          Micako RE: Mr. Taster Jan 4, 2007 03:29 AM

                          Interesting as we had the same thought to make ice cream out of the 'nog. Actually, the idea sprung from Scoops where we had a fantastic eggnog and rum ice cream.

                          Ours came out perfect, actually. We used the following:

                          1 cup of Broguiere's eggnog.
                          2 cups of milk
                          a splash of heavy cream
                          about 1/4 c of dark rum
                          spices

                          It froze up to a nice thick consistency in our ice cream maker and then we finshed it in the freezer. Came out great, really!

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