Ingredients

In keeping with the USDA's recommendation against eating raw eggs, this recipe calls for pasteurized egg product such as Egg Beaters.

2 cups heavy whipping cream
2 tablespoons powdered sugar
1 cup pasteurized egg product
1 can sweetened condensed milk
1/2 teaspoon salt
2 tablespoons real vanilla
2 quarts half-and-half cream
2-3 quarts 2 percent or whole milk
Nutmeg to taste
1/2 gallon creamy French vanilla ice cream

Whip whipping cream, and sweeten with powdered sugar. Combine the 1 cup pasteurized egg product with sweetened condensed milk. Add the salt and vanilla and beat well. Add the half-and-half and milk and fold in the whipping cream.
Sprinkle with nutmeg and chill several hours. Pour into punch bowl and scoop balls of French vanilla ice cream into eggnog and serve at every Christmas party. — "Families are Forever Cooking," by Betty Evans and Sharon Evans, Roosevelt; Sherry Evans Paxton, Kanosh; and Cathy Evans, Tooele

Directions