Eggnog Punch
4 cups of half-and-half cream, divided
6 eggs, lightly beaten
1/2 c sugar
3 tsp vanilla extract
1/2 tsp ground nutmeg, optional
4 c heavy whipping cream
6 to 8 c lemon-lime soda, chilled
1 quart vanilla ice cream
1/2 c chopped maraschino cherries
In a saucepan, combine 2 c half-and-half cream, eggs, and sugar.
Cook and stir over medium heat until mixture reaches 160 degrees
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.
Makes about 1 gallon or 16 servings
Borrowed from Taste of Home, "Appetizers for Every Occasion" Feb 08
6 eggs, lightly beaten
1/2 c sugar
3 tsp vanilla extract
1/2 tsp ground nutmeg, optional
4 c heavy whipping cream
6 to 8 c lemon-lime soda, chilled
1 quart vanilla ice cream
1/2 c chopped maraschino cherries
In a saucepan, combine 2 c half-and-half cream, eggs, and sugar.
Cook and stir over medium heat until mixture reaches 160 degrees
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.
Makes about 1 gallon or 16 servings
Borrowed from Taste of Home, "Appetizers for Every Occasion" Feb 08