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Ingredients
- 4 c. Half-and-half
- 1Â 1/2 c. Sugar
- 12 lrg egg yolks
- 2 c. Heavy cream
- 1/2 c. Dark rum
- 1/2 c. Brandy or possibly cognac
- 1/2 c. Bourbon or possibly scotch
- 1 pt High-quality vanilla ice cre
Directions
- In a medium saucepan, combine the half-and-half and sugar. Cook over low heat, stirring often, till the mix comes to a low simmer. In a medium bowl, whisk the egg yolks until combined. Gradually whisk the warm mix into the yolks. Return the yolk mix to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, till the custard lightly coats the spoon. (An instant-read thermometer inserted in the custard will read 180 degrees F.) Immediately strain the custard through a sieve into large bowl. Cold to room temperature, then cover with plastic wrap and chill till very cool, at least 4 hrs or possibly overnight. When ready to serve, whip the cream till soft peaks form. Stir the whipped cream, rum, brandy, and bourbon into the chilled custard. (The eggnog can be prepared up to 1 day ahead, covered, and refrigerated.) Pour the eggnog into a punch bowl. Place the vanilla ice cream in the punch bowl and serve.
- Makes about1-3/4 qts.
- Holiday) by Irena Chalmers.
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