A super delicious batter to make that holiday classic Tom and Jerry.
Separate eggs. Place egg whites in a clean, glass bowl. Place egg yolks in a second clean, glass bowl.
Beat egg whites with 1/2 teaspoon cream of tartar, 1 teaspoon vanilla extract until stiff, about 8 to 10 minutes. Add 2 1/2 cups granulated sugar. Continue beating for 20 minutes, scraping down sides of bowl. The whites will become very thick and stiff. Set aside.
Beat egg yolks with 1/8 teaspoon cream of tartar and 1 teaspoon vanilla extract until light in color and thick, about 8 to 10 minutes. Add 2 1/2 cups powdered sugar. Continue beating until very light in color and thick, about 20 minutes.
Gently fold beaten egg yolks into whites, along with 1/4 teaspoon allspice. Just fold the two together, do not beat.
Pour batter into an empty, clean 5 quart ice cream pail. Cover. Store pail in the freezer.
Recipe Note: I have always used a hand held Mixmaster to make this recipe.
When making a Tom and Jerry Drink, you need to use boiling hot water. Use a teapot, filled with water and heat to a boiling. Keep the teapot and on top of the stove and keep the water on a low simmer until needed. Keep adding more water to the teapot as needed.
Use a nice size mug for making a Tom and Jerry. You don't want a too small of a cup nor do you want a cup that is too large. Add ingredients accordingly to cup size.
To make a Tom and Jerry per serving: Pour one jigger of Brandy and one jigger Dark Rum into cup. Add boiling water, fill cup 2/3 full. Add batter, about 2 or 3 heaping spoonfuls. Use a tablespoon from your silverware drawer. Sprinkle top of batter with nutmeg. Serve with a spoon to mix in batter with water and booze.