New Wave Eggnog

This has an even creamier texture than the oldfashioned heady concoction. The cooked egg yolks make this the nog of choice for cooks who prefer to avoid raw eggs.

Makes 2 and 1⁄2 quarts; about 10 servings
Make Ahead: The eggnog should be chilled at least 4 hours before serving, and served within 24 hours.

Ingredients:
• 4 cups half-and-half or milk
• 1 and 1⁄2 cups sugar
• 12 large egg yolks
• 1⁄2 cup dark rum
• 1⁄2 cup brandy
• 1⁄4 cup bourbon
• 2 cups heavy cream
• 1 pint high-quality vanilla ice cream
• Freshly grated nutmeg, for serving

Preparation:
1. In a medium saucepan over medium heat, stir the half-and-half with the sugar until the sugar dissolves and the mixture is hot. In a large bowl, whisk the egg yolks until thick and pale yellow. Gradually whisk in the hot halfand - half mixture. Rinse out the saucepan.

2. Return the egg yolk mixture to the saucepan and cook over low heat, stirring constantly with a wooden spatula, until the mixture is thick enough to coat the spatula (a thermometer will read 180°F), about 3 minutes. Strain through a wire sieve into another water and let stand, stirring often, until completely cooled. Whisk in the rum, brandy, and bourbon. Cover and refrigerate until well chilled, at least 4 hours or overnight.

3. In a chilled, medium bowl, using an electric mixer at high speed, beat the heavy cream just until stiff. Fold into the chilled custard. Pour into the punch bowl. Using scissors, cut the container away from the ice cream, keeping the ice cream intact in one piece. Place the ice cream in the eggnog. Grate the nutmeg over the eggnog and serve immediately. medium bowl. Place in a larger bowl of ice

This recipe was published in 'Christmas 101 - p21'.