INGREDIENTS

INSTRUCTIONS

In a medium saucepan, combine the half-and-half and sugar. Cook over low
heat, stirring often, until the mixture comes to a low simmer. In a medium
bowl, whisk the egg yolks till combined. Gradually whisk the hot mixture
into the yolks. Return the yolk mixture to the saucepan. Cook over low
heat, stirring constantly with a wooden spoon, until 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. Cool to room temperature, then cover with plastic wrap and
refrigerate until very cold, at least 4 hours or overnight. When ready to
serve, whip the cream until 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 about
1-3/4 quarts. Source: "An Edible Christmas" (A Treasury of Recipes for the
Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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