Festive Eggnog
Makes about twenty-four 1/2-cup servings
This holiday classic may be made in advance. The tiny bit of gelatin in the recipe adds body, while the ice cream makes this 'nog rich and frothy.

2 quarts low-fat milk, divided
1 envelope unflavored gelatin
2 large eggs
1/4 cup sugar
2 cups dark rum or 2 additional cups milk and 1 tablespoon rum flavoring
1 quart vanilla ice cream or frozen yogurt, softened
Ground nutmeg

Several hours or day before serving, in 3-quart saucepan, combine 1 quart milk and gelatin. Set aside 5 minutes for gelatin to soften. Heat mixture to boiling, stirring constantly, over medium heat.

In medium bowl, beat eggs until frothy. Add sugar and beat until thick. Gradually beat in hot milk mixture; return to pan and heat, stirring, almost to a boil. When mixture coats spoon, remove pan from heat and stir in remaining 1 quart milk. Refrigerate until well chilled.

Stir rum or rum-flavored milk into chilled milk mixture. Spoon softened ice cream into large punch bowl. Pour milk mixture over ice cream; stir together with wire whisk. Sprinkle with nutmeg. To serve, ladle into punch cups and sprinkle with more nutmeg.