Eggnog Blend

Recipe View 5 mins In a medium saucepan, combine the half-and-half and sugar. Heat over low heat, stirring constantly, until the sugar is completely dissolved. (5 minutes)

Recipe View 15 mins Gradually whisk in the beaten egg yolks, ensuring they are fully incorporated to prevent curdling. Continue to cook over low heat, stirring continuously with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon. Be careful not to boil. (10-15 minutes)

Recipe View 30 mins Remove the saucepan from the heat and immediately stir in the vanilla extract. Allow the custard to cool to room temperature, stirring occasionally to prevent a skin from forming. (30 minutes)

Recipe View 8 hrs Once cooled, cover the custard tightly with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate overnight to chill thoroughly. (8 hours)

Recipe View 5 mins The next day, gently whisk in the chilled heavy cream, dark rum, Scotch whisky, and softened vanilla ice cream until the eggnog is smooth and well combined. (5 minutes)

Recipe View Serve chilled in festive glasses, garnished with a sprinkle of nutmeg or a cinnamon stick, if desired.