Old Fashioned Eggnog

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• 4 1/2 cups milk
• 1/2 cup sugar
• 6 eggs, separated
• 1 pint vanilla ice cream
• 2 teaspoons brandy extract or 2 teaspoons rum extract
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• nutmeg, grated, to taste

Recipe

• 1 combine milk and 1/4 cup sugar in medium saucepan. heat over medium heat stirring to dissolve sugar until a rim of fine bubbles appears around the edge of pan.
• 2 beat egg yolks until thick and lemon colored.
• 3 add a small amount of hot milk and egg yolks; return all to saucepan.
• 4 cook over medium heat for 5 minutes stirring constantly.
• 5 pour into a bowl.
• 6 add ice cream by spoonfuls, stirring until melted.
• 7 add extracts.
• 8 cover and chill about 2 hours.
• 9 refrigerate the unbeaten egg whites in a separate covered container.
• 10 just before serving or filling punch bowl, let egg whites sit at room temperature for about 15 minutes in a large bowl.
• 11 beat the egg whites until foamy, add salt and continue beating until soft peaks form.
• 12 add 1/4 cup sugar, 1 tablespoon at a time, beating constantly until sugar dissolves and the whites form peaks again.
• 13 pour the refrigerated (custard type mixture) into the egg whites using a large wire whisk.
• 14 pour eggnog into a chilled punch bowl.
• 15 ladle into mugs and sprinkle with nutmeg.
• 16 **if desired you may substitute 1 cup of brandy or rum for the extracts but reduce the milk by 2/3 cups.
• 17 enjoy!