Sunday, September 26, 2010

Homemade Eggnog

8 eggs, 1 cup sugar, 3 cups milk (divided), 3 cups heavy whipping cream (divided), 1 t. ground nutmeg.

In a large heavy saucepan, whisk the eggs and sugar. Gradually add 1 cup milk and 1 cup whipping cream. Cook and stir over low heat until a thermometer reads 160 degrees, about 25 minutes.

Pour into a large bowl, stir in nutmeg and remaining milk and cream. Place bowl in a ice water bath; stir frequently until mixture is cool. Cover and refrigerate for at least 3 hours before serving. Yield: 2 quarts.

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