Nonalcoholic Eggnog

• 3 large eggs plus 2 large egg yolks
• 3/4 cup sugar
• Kosher salt
• 3 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon freshly ground nutmeg, plus more for sprinkling
• Finely grated lemon zest, for serving, optional

1. Special equipment: a candy thermometer
2. Whisk together the eggs, egg yolks, sugar and a pinch of salt in a medium bowl.
3. Heat the milk and 3/4 cup of the cream in a medium saucepan over medium heat until the liquid starts to steam; remove from the heat.
4. Whisk about 1 cup of the hot milk mixture into the egg mixture, then pour the milk-egg mixture back into the saucepan.
5. Return the saucepan to medium heat, and cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer reads 165 degrees F, about 5 minutes.
6. Remove the saucepan from the heat, and stir in the vanilla and nutmeg.
7. Strain the liquid through a fine mesh strainer into a medium bowl, and let it cool at room temperature until it is no longer hot, about 1 hour.
8. Refrigerate until cold, about 2 hours up to 3 days.
9. When ready to serve, whip the remaining 3/4 cup cream with an electric mixer in a large bowl to medium peaks.
10. Then, while whisking, slowly pour in the cold milk-egg mixture.
11. The eggnog should be creamy and thicker than heavy cream.
12. Serve with a light sprinkle of nutmeg and lemon zest if using.

eggs, sugar, kosher salt, milk, heavy cream, vanilla, freshly ground nutmeg, lemon zest

Taken from www.foodnetwork.com/recipes/food-network-kitchens/nonalcoholic-eggnog.html (may not work)