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| | Homemade Old Fashioned Eggnog
4 1/2 cups of milk
1/4 cup of sugar
6 eggs, separated
1 pint of vanilla ice cream
2 teaspoon of brandy or rum extract
1/2 teaspoon of pure vanilla extract
1/4 teaspoon of salt
1/4 cup of sugar
ground nutmeg
Combine milk and 1/4 cup sugar in a medium saucepan. Heat over medium heat, stirring to dissolve sugar until a rim of fine bubbles appears around edge of pan.
Beat egg yolks until thick and lemon colored. Add a small amount of hot milk and egg yolks, return all to saucepan.
Cook over medium heat for 5 minutes, stirring constantly. Pour into a bowl. Add ice cream by spoonfuls, stirring until melted. Add brandy and vanilla extracts. Cover and refrigerate.
Refrigerate unbeaten egg whites, covered, in a separate container.
Just before filling unbeaten egg whites, covered in a separate container.
Just before filling punch bowl, let egg whites stand at room temperature in large bowl for 1 5minutes.
Beat whites until foamy; add salt and continue beating until soft peaks form. Add 1/4 cup sugar, 1 tablespoon at a time, beating constantly.
Continue beating until sugar is dissolved and whites are glossy and again stand in soft peaks.
Fold custard mixture into whites, using a large wire whisk.
Pour eggnog into chilled punch bowl. Ladle into punch cups and sprinkle with nutmeg. Makes 20 (1/2 cup) servings
If desired, 3/4 to 1 cup of brandy or rum may be substitutes for the extracts. Reduce milk by 2/3 cup
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