Eggnog Blend


  • 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


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.

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