Milk Punch Frozen Custards

1. 1

   Pour water to depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat to low, and simmer. Whisk together eggs, egg yolks, and next 4 ingredients in top of double boiler over simmering water, and cook, stirring constantly, 8 minutes or until thickened. Remove from heat; cool completely, stirring often.

2. 2

   Meanwhile, beat cream at high speed with an electric mixer 3 minutes or until soft peaks form. Stir one-third whipped cream into cooled egg mixture until blended. Fold in remaining whipped cream. Spoon mixture into 8 (8-oz.) cups or glasses, filling half full; cover with plastic wrap. Freeze 6 hours to 2 days.

No nutritional information available.

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