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Eggnog Punch

4 cups half-and-half cream, divided
6 eggs, lightly beaten
1/2 cup sugar
3 teaspoons vanilla extract
1/2 teaspoon ground nutmeg, optional
4 cups heavy whipping cream
6 to 8 cups lemon-lime soda, chilled
1 quart vanilla ice cream
1/2 cup chopped maraschino cherries

In a saucepan, combine 2 cups half-and-half cream, eggs and sugar.
Cook and stir over medium heat until mixture reaches 160° or is
thick enough to coat a metal spoon, about 9 minutes. Remove from the

Printed from tasteofhome.com Oct 14, 2008

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Eggnog Punch cont.

heat; stir in vanilla, nutmeg if desired and remaining half-and-half.
Cover and refrigerate for at least 3 hours. Pour into a punch bowl.
Stir in whipping cream and soda. Top with scoops of ice cream and
sprinkle with cherries. Serve immediately.

Yield: about 4 quarts.