Eierlikör (Egg Liquor)

By KitchenGnome

Very good to sip on or poured on ice cream.

Ingredients

• 1 cup (240 g) heavy cream
• 1/2 vanilla bean, split lengthwise
• 4 very fresh large egg yolks
• 2 cups (225 g) confectioners’ sugar
• 1/2 cup (100 ml) Everclear grain alcohol (75.5% alcohol/151 proof), or high-proof vodka
• 1/2 cup + 2 tablespoons (125 ml) golden rum

Preparation

Step 1

Heat the heavy cream and the vanilla bean in a small saucepan. Remove from the heat and let steep for 30 minutes. Strain.
2. In a metal bowl, or in a double boiler, mix the egg yolks with the confectioners’ sugar. Add the strained cream and whisk until smooth.
3. Over gently boiling water, whisk until the mixture thickens, which will take 10 minutes or more. Make sure the mixture does not boil, or the eggs will curd. If that happens, you may still be able to save the batch by straining it through a fine sieve after adding the alcohol.
4. Remove from the heat and stir in the Everclear and rum. Whisk until cool and pour into a sterilized bottle. Refrigerate immediately and use within one week.

Makes about 3 cups