Eggnog Blend

Ingredients

• 4 cups half-and-half
• 1 cup white sugar
• 11 egg yolks, beaten
• 1 teaspoon vanilla extract
• 2 cups heavy cream
• 2/3 cup dark rum
• 1/2 cup Scotch whiskey
• 1 pint vanilla ice cream

Directions

In a saucepan over low heat, stir together the half-and-half and sugar. Whisk in egg yolks and cook until light custard forms; do not boil. Remove from heat and cool, then place in refrigerator and chill overnight.

Into the chilled mixture, stir in vanilla, cream, dark rum, scotch, and vanilla ice cream. Serve cold.