- 8 eggs
- 1 cup sugar
- 3 cups milk, divided
- 3 cups heavy whipping cream, divided
- 1 teaspoon ground nutmeg
- In a large heavy saucepan, whisk eggs and sugar. Gradually add 1 cup milk and 1 cup cream. Cook and stir over low heat until a thermometer reads 160°, about 25 minutes.
- Pour into a large bowl; stir in nutmeg and the remaining milk and cream. Place bowl in an ice-water bath; stir frequently until mixture is cool. Cover and refrigerate for at least 3 hours before serving. Yield: 2 quarts.
Reviews forHomemade Holiday Eggnog
"this is great"
"Really gross - I did everything the recipe said and it looked perfect, but tasted like thick eggs and really wasn't like store-bought eggnog at all. Too bad, cuz it would be fun!!"