---------- Recipe via Meal-Master (tm) v8.01
  
       Title: New Wave Eggnog
  Categories: Beverages, Desserts
       Yield: 1 servings
  
       1 x  -Dottie Cross TMPJ72B             1/2 c  Dark rum
       4 c  Half-and-half                     1/2 c  Brandy or cognac
   1 1/2 c  Sugar                             1/2 c  Bourbon or scotch
 	  12 ea Large egg yolks 		    1 pt High-quality vanilla
     ice cre
       2 c  Heavy cream                    
  
   In a medium saucepan, combine the half-and-half and sugar. Cook over low
   heat, stirring often, until the mixture comes to a low simmer. In a medium
   bowl, whisk the egg yolks till combined. Gradually whisk the hot mixture
   into the yolks. Return the yolk mixture to the saucepan. Cook over low
   heat, stirring constantly with a wooden spoon, until the custard lightly
   coats the spoon. (An instant-read thermometer inserted in the custard will
   read 180 degrees F.) Immediately strain the custard through a sieve into
   large bowl. Cool to room temperature, then cover with plastic wrap and
   refrigerate until very cold, at least 4 hours or overnight. When ready to
   serve, whip the cream until soft peaks form. Stir the whipped cream, rum,
   brandy, and bourbon into the chilled custard. (The eggnog can be prepared
   up to 1 day ahead, covered, and refrigerated.) Pour the eggnog into a punch
   bowl. Place the vanilla ice cream in the punch bowl and serve. Makes about
   1-3/4 quarts. Source: “An Edible Christmas” (A Treasury of Recipes for the
   Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
  
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