Eggnog

12 Eggs
1 1/2 cups Sugar
1/2 tsp salt
2 quarts milk, divided
2 Tbsp vanilla extract
1 tsp ground nutmeg
2 cups heavy whipping cream

In a heavy 4-qt saucepan, whisk together eggs, sugar and salt . Gradually add 1 qt milk. Cook and stir over low heat until thermometer reads 160- 170, about 30-35 minutes. Pour into a large heat proof bowl; stir in the vanilla, nutmeg and remaining milk.
Place the bowl in an ice water bath, stirring frequently until mixture is cool. If the mixture separates, process in blender until smooth. ( I used a whisk the whole time) Cover and refrigerate for at least 3 hours. When ready to serve, beat the cream in a mixing bowl on high until soft peaks form; whisk gently into cooled milk mixture. serve and enjoy.


Number of Servings: 12

Recipe submitted by SparkPeople user AYZERIA.