Old Fashioned Eggnog - cooking recipe

Ingredients

4 1/2 cups milk
1/2 cup sugar
6 eggs, separated
1 pint vanilla ice cream
2 teaspoons brandy extract or 2 teaspoons rum extract
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
nutmeg, grated, to taste

Preparation

Combine milk and 1/4 cup sugar in medium saucepan. Heat over medium heat stirring to dissolve sugar until a rim of fine bubbles appears around the edge of pan.
Beat egg yolks until thick and lemon colored.
Add a small amount of hot milk and egg yolks; return all to saucepan.
Cook over medium heat for 5 minutes stirring constantly.
Pour into a bowl.
Add ice cream by spoonfuls, stirring until melted.
Add extracts.
Cover and chill about 2 hours.
Refrigerate the unbeaten egg whites in a separate covered container.
Just before serving or filling punch bowl, let egg whites sit at room temperature for about 15 minutes in a large bowl.
Beat the egg whites until foamy, add salt and continue beating until soft peaks form.
Add 1/4 cup sugar, 1 Tablespoon at a time, beating constantly until sugar dissolves and the whites form peaks again.
Pour the refrigerated (custard type mixture) into the egg whites using a large wire whisk.
Pour eggnog into a chilled punch bowl.
Ladle into mugs and sprinkle with nutmeg.
**If desired you may substitute 1 cup of brandy or rum for the extracts but reduce the milk by 2/3 cups.
Enjoy!