Old Fashioned Eggnog

Recipe by kzbhansen
READY IN: 3hrs




  • 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!