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Eggnog Punch
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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 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.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |