Ingredients

• 500 ml chilled whipping cream

• 30 g powered sugar

• 7 ml vanilla

• 250 ml rum (optional)

• 1 or 2 drops yellow food coloring (optional)

• half and half (optional)

• 8 scoops of vanilla ice cream (optional)

• ground nutmeg

Custard

• 6 eggs, slightly beaten

• 125 g sugar

• a pinch of salt

• 1.25 litre milk

• 15 ml vanilla

Method

First, prepare the soft custard by mixing the eggs, sugar and salt in a saucepan capable of holding at least 3.75 litres. Stir in milk slowly, then cook over low heat, stirring constantly, until the mixture is thick enough to coat your stirring instrument, which should take between 15 and 20 minutes. Remove the custard from the heat, stir in the vanilla and place the saucepan in cold water until the custard is cool. If the custard begins to curdle, stir with an egg beater until smooth. Cover and refrigerate for a minimum of 2 hours and for no more than 24 hours.

After the custard is prepared and just before the serving of the eggnog, beat the whipping cream, powdered sugar and vanilla in a chilled mixing bowl until stiff. Stir in rum and food colouring if desired. Take 2 cups of the whipped cream and lightly mix into the custard. Pour the eggnog into a large punch bowl and then cut with half and half until desired thickness is reached (if the thickness is to your liking to begin with no half and half is required). Add ice cream to give the eggnog extra flavour and keep it cool. Spread the remaining whipped cream into the eggnog and sprinkle nutmeg on top. Serve immediately.