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