Categories: Beverages, Desserts 
      Yield: 1 servings 
  
      1 x  -Dottie Cross TMPJ72B             1/2 c  Dark rum 
      4 c  Half-and-half                     1/2 c  Brandy or cognac 
  1 1/2 c  Sugar                             1/2 c  Bourbon or scotch 
     12 ea Large egg yolks                     1 pt High-quality vanilla ice cre 
      2 c  Heavy cream                     
  
  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. Source: "An Edible Christmas" (A Treasury of Recipes for the 
  Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C