Old Fashioned Eggnog
Ready In: 3 hrs
Serves: 20
Yields: 20 1/2 Cup servings
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
Directions
- 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.
- 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 extracts.
- Cover and chill about 2 hours.
- Refrigerate the unbeaten egg whites in a separate covered container.
- Just before serving or filling punch bowl, let egg whites sit at room temperature for about 15 minutes in a large bowl.
- Beat the egg whites until foamy, add salt and continue beating until soft peaks form.
- Add 1/4 cup sugar, 1 Tablespoon at a time, beating constantly until sugar dissolves and the whites form peaks again.
- Pour the refrigerated (custard type mixture) into the egg whites using a large wire whisk.
- Pour eggnog into a chilled punch bowl.
- Ladle into mugs and sprinkle with nutmeg.
- **If desired you may substitute 1 cup of brandy or rum for the extracts but reduce the milk by 2/3 cups.
- Enjoy!
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