Homemade Eggnog

• 12 eggs
• 1 12 cups sugar
• 12 teaspoon salt
• 2 quarts milk, divided
• 2 tablespoons vanilla extract
• 1 teaspoon ground nutmeg
• 2 cups whipping cream
• additional nutmeg (optional)

1. In a heavy 4-qt saucepan, whisk together eggs, sugar and salt.
2. Gradually add 1 qt of milk.
3. Cook and stir over low heat until a thermometer reads 160F-170F, about 30-35 minutes.
4. Pour into a large heatproof bowl; stir in vanilla, nutmeg and remaining milk.
5. Place bowl in an ice-water bath, stirring frequently until mixture is cool.
6. If mixture separates, process in a blender until smooth.
7. Cover and refrigerate for at least 3 hours.
8. When ready to serve, beat cream in a mixing bowl on high until soft peaks form; whisk gently into cooled milk mixture.
9. Pour into a chilled 5-qt punch bowl.
10. Sprinkle with nutmeg if desired.

eggs, sugar, salt, milk, vanilla, ground nutmeg, whipping cream, additional nutmeg

Taken from www.food.com/recipe/homemade-eggnog-38958 (may not work)