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CHRISTMAS EGGNOG ICE CREAM
This is festive served from a punch bowl into cups or mugs.
4 C. milk
8 eggs, beaten
2 1/4 C. sugar
1/2 tsp. salt
4 C. whipping cream
10 T. brandy
2 T. vanilla extract
3/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
Warm milk; add eggs, sugar and salt. Cook, stirring constantly, until temperature reaches 155?F or until mixture coats the back of a spoon. Do not overcook. Remove from heat and add cream. Stir occasionally while mixture cools. In separate bowl combine brandy, vanilla extract, nutmeg and cinnamon. Beat flavorings into cooled custard mixture. Freeze in ice cream freezer. Pack to let ice cream set up. Makes 1 gallon.
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