Eggnog Punch Recipe

Eggnog Punch Recipe
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  1. 4 cups half-and-half cream, divided
  2. 6 eggs, lightly beaten
  3. 1/2 cup sugar
  4. 3 teaspoons vanilla extract
  5. 1/2 teaspoon ground nutmeg, optional
  6. 4 cups heavy whipping cream
  7. 6 to 8 cups lemon-lime soda, chilled
  8. 1 quart vanilla ice cream
  9. 1/2 cup chopped maraschino cherries
  1. In a saucepan, combine 2 cups half-and-half cream, eggs and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat a metal spoon, about 9 minutes. Remove from the heat; stir in vanilla, nutmeg if desired and remaining half-and-half. Cover and refrigerate for at least 3 hours.
  2. Pour into a punch bowl. Stir in whipping cream and soda. Top with scoops of ice cream and sprinkle with cherries. Serve immediately. Yield: about 4 quarts.