Homemade Eggnog

Directions

1. 1
   In a heavy 4-qt saucepan, whisk together eggs, sugar, Burboun, and salt.
2. 2
   Gradually add 1 qt of Half and Half.
3. 3
   Cook and stir over low heat until a thermometer reads 160F-170F, about 30-35 minutes.
4. 4
   Pour into a large heatproof bowl; stir in vanilla extract,almond extract, nutmeg and heavy cream.
5. 5
   Place bowl in an ice-water bath, stirring frequently until mixture is cool.
6. 6
   If mixture separates, process in a blender until smooth.
7. 7
   Cover and refrigerate for at least 3 hours.
8. 8
   When ready to serve, beat cream in a mixing bowl on high until soft peaks form; beat gently into cooled mixture.
9. 9
   Pour into a chilled punch bowl.
10. 10
    Sprinkle with nutmeg if desired.