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