Old Fashioned Eggnog

Instructions

1. Combine milk and 1/4 cup sugar in medium saucepan. Heat over medium heat stirring to dissolve sugar until a rim of fine bubbles appears around the edge of pan.
2. Beat egg yolks until thick and lemon colored.
3. Add a small amount of hot milk and egg yolks; return all to saucepan.
4. Cook over medium heat for 5 minutes stirring constantly.
5. Pour into a bowl.
6. Add ice cream by spoonfuls, stirring until melted.
7. Add extracts.
8. Cover and chill about 2 hours.
9. Refrigerate the unbeaten egg whites in a separate covered container.
10. Just before serving or filling punch bowl, let egg whites sit at room temperature for about 15 minutes in a large bowl.
11. Beat the egg whites until foamy, add salt and continue beating until soft peaks form.
12. Add 1/4 cup sugar, 1 Tablespoon at a time, beating constantly until sugar dissolves and the whites form peaks again.
13. Pour the refrigerated (custard type mixture) into the egg whites using a large wire whisk.
14. Pour eggnog into a chilled punch bowl.
15. Ladle into mugs and sprinkle with nutmeg.
16. **If desired you may substitute 1 cup of brandy or rum for the extracts but reduce the milk by 2/3 cups.
17. Enjoy!