Hope you enjoy this one.:-)
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: NEW WAVE EGGNOG
 Categories: Beverages, Holidays
      Yield: 1 Servings
 
      
      4 c  Half-and-half
  1 1/2 c  Sugar
     12 ea Large egg yolks
      2 c  Heavy cream
    1/2 c  Dark rum
    1/2 c  Brandy or cognac
    1/2 c  Bourbon or scotch
      1 pt High-quality vanilla ice cre
 
  In a medium saucepan, combine the half-and-half and sugar. Cook over
  low heat, stirring often, until the mixture comes to a low simmer. In
  a medium bowl, whisk the egg yolks till combined. Gradually whisk the
  hot mixture into the yolks. Return the yolk mixture to the saucepan.
  Cook over low heat, stirring constantly with a wooden spoon, until
  the custard lightly coats the spoon. (An instant-read thermometer
  inserted in the custard will read 180 degrees F.) Immediately strain
  the custard through a sieve into large bowl. Cool to room
  temperature, then cover with plastic wrap and refrigerate until very
  cold, at least 4 hours or overnight. When ready to serve, whip the
  cream until soft peaks form. Stir the whipped cream, rum, brandy, and
  bourbon into the chilled custard. (The eggnog can be prepared up to 1
  day ahead, covered, and refrigerated.) Pour the eggnog into a punch
  bowl. Place the vanilla ice cream in the punch bowl and serve. Makes
  about 1-3/4 quarts.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: EGGNOG-COOKED
 Categories: Beverages, Holiday
      Yield: 1 Servings
 
      6 lg Egg; beaten
      2 c  Milk
    1/3 c  Sugar
      4 tb Light rum
      4 tb Bourbon
      1 ts Vanilla
      1 c  Whipping cream
      2 tb Sugar
      1    Ground nutmeg
 
  In a large heavy saucepan mix eggs, milk, and 1/3 cup sugar. Cook and
  stir over medium heat till mixture coats a metal spoon. Remove from
  heat.
  
  Cool quickly by placing pan in a sink or bowl of ice water and
  stirring 1-2 minutes.  Sitr in run, bourbon, and vanilla. Chill 4-24
  hours.
  
  At serving time, in a bowl whip cream and 2 tablespoons sugar till
  soft peaks from.  transfer chilled egg mixture to a punch bolw. Fold
  in whipped cream mixture.  Serve at once.  Sprinkle each serving with
  nutmeg. Makes about 10 (4oz) servings.
  
  Chocolate Eggnog: Prepare as above, except stir 1/4 to 1/3 cup
  chocolate-flavored syrup into egg mixture before chilling.
  
  Nonalcholic Eggnog: Prepare as above, except omit rum and bourbon.
  Increase milk to 2 1/4 to 2 1/2 cups.
  
 
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   Gigi
--- GEcho/386/JAM/V.34+
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