Nonalcoholic Eggnog

Directions

1. 1
   Special equipment: a candy thermometer
2. 2
   Whisk together the eggs, egg yolks, sugar and a pinch of salt in a medium bowl.
3. 3
   Heat the milk and 3/4 cup of the cream in a medium saucepan over medium heat until the liquid starts to steam; remove from the heat.
4. 4
   Whisk about 1 cup of the hot milk mixture into the egg mixture, then pour the milk-egg mixture back into the saucepan.
5. 5
   Return the saucepan to medium heat, and cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer reads 165 degrees F, about 5 minutes.
6. 6
   Remove the saucepan from the heat, and stir in the vanilla and nutmeg.
7. 7
   Strain the liquid through a fine mesh strainer into a medium bowl, and let it cool at room temperature until it is no longer hot, about 1 hour.
8. 8
   Refrigerate until cold, about 2 hours up to 3 days.
9. 9
   When ready to serve, whip the remaining 3/4 cup cream with an electric mixer in a large bowl to medium peaks.
10. 10
    Then, while whisking, slowly pour in the cold milk-egg mixture.
11. 11
    The eggnog should be creamy and thicker than heavy cream.
12. 12
    Serve with a light sprinkle of nutmeg and lemon zest if using.