Wild Turkey Orange Custard And Floating Meringues Recipe

Make the Custard

In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat until the mixture is hot but not boiling.

In a bowl, whisk the egg yolks and gradually add a small amount of the hot milk mixture to temper the yolks. Then, slowly whisk the tempered yolks back into the saucepan.

Cook the custard over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Remove from heat and stir in the Wild Turkey, vanilla extract, and orange zest.

Strain the custard through a fine mesh sieve into a bowl. Cover with plastic wrap pressed against the surface and refrigerate until chilled.

Prepare Meringues

Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.

In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.

Gradually add the sugar, continuing to beat until stiff peaks form and the meringue is glossy. Mix in the vanilla extract.

Spoon or pipe the meringue onto the prepared baking sheet. Bake for about 1.5 to 2 hours until the meringues are dry and crisp. Turn off the oven and let the meringues cool inside.

Blend the Milkshake

In a blender, combine the vanilla ice cream, whole milk, pumpkin puree, pumpkin pie spice, and Wild Turkey. Blend until smooth and creamy.

Serve the milkshake in chilled glasses, topped with whipped cream if desired.