Instructions: In a medium saucepan over medium heat, stir the half-and-half with the sugar until the sugar dissolves and the mixture is hot.

In a medium bowl, whisk the egg yolks. Gradually whisk in some of the hot mixture. Return to the saucepan and cook slowly over low heat, stirring constantly, until the mixture is thick enough to coat a spoon (a thermometer will read 180 degrees F). Strain into another medium bowl.

Cool completely. Whisk in the rum, brandy and bourbon. Cover and refrigerate until well-chilled, at least 4 hours.

In a chilled, medium bowl, beat the heavy cream just until stiff. Fold into the chilled custard. Pour into a punch bowl and add the ice cream. Grate the nutmeg over the eggnog, and serve chilled.

Make ahead: Eggnog should be chilled at least 4 hours before serving, and served within 24 hours.

Christmas to New Years" by Rick Rodgers

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