How to Make New-Age Eggnog

Ingredients

• 2 cups half-and-half
• 5 cups 1% milk, divided
• 1 cup sugar
• 12 large egg yolks
• 1 cup heavy cream
• ½ cup dark rum
• ½ cup brandy or cognac
• ½ cup bourbon
• 1 pint low-fat vanilla ice cream (low-fat frozen vanilla yogurt is fine)

1. In a medium saucepan, combine the half-and-half, 4 cups of milk, and sugar.
2. Cook over low heat, stirring frequently, until the mixture reaches a slow simmer (bubbling around the edge but not boiling).
3. In a medium bowl, whisk the egg yolks until combined. Very gradually whisk the hot mixture into the yolks. (Too much hot liquid at one time will cook the yolks.)
4. Place the yolk mixture in the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens and lightly coats the spoon. (An instant-read thermometer will read 180 degrees.)
5. Cool the custard to room temperature. Cover with plastic wrap and refrigerate until very cold, 4 hours or overnight.
6. When ready to serve the eggnog, whip the cream until soft peaks form. Gently fold the whipped cream into the chilled custard. Blend in the rum, cognac, and bourbon. If the eggnog seems too thick, it can be diluted with 1 cup of milk.
7. Pour the eggnog into a punch bowl. Float the ice cream in the eggnog and serve in punch cups. This will keep the eggnog cold while serving.