Homemade Eggnog
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.
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.