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NON-ALCOHOLIC EGGNOG RECIPE

Source of Recipe

Aunt Saunny

12 eggs
1 1/2 cups sugar
1/2 teaspoon salt
1 quart half-and-half
1 quart heavy cream
2 tablespoons vanilla extract
1/2 teaspoon almond extract
1 teaspoon ground nutmeg
2 cups whipping cream
additional nutmeg (optional)

In a heavy 4-qt saucepan, whisk together eggs, sugar,
and salt. Gradually add 1 qt of Half and Half. Cook
and stir over low heat until a thermometer reads
160-170 degrees, about 30-35 minutes. Pour into a
large heatproof bowl; stir in vanilla extract,almond
extract, nutmeg and heavy cream. Place bowl in an
ice-water bath, stirring frequently until mixture is
cool. If mixture separates, process in a blender
until smooth. Cover and refrigerate for at least 3
hours. When ready to serve, beat cream in a mixing
bowl on high until soft peaks form; beat gently into
cooled mixture. Pour into a chilled punch bowl and
sprinkle with nutmeg.