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Eggnog Punch

Source: Taste of Home
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  About 4 Quarts
4 cups half-and-half cream, divided
6 eggs, lightly beaten
1/2 cup sugar
3 teaspoons vanilla extract
1/2 teaspoon ground nutmeg, optional
4 cups whipping cream
6 to 8 cups lemon-lime soda, chilled+ 6 to 8 cups lemon-lime soda, chilled
1 quart vanilla ice cream
1/2 cup chopped maraschino cherries
Eggnog Punch Recipe at
In a saucepan, combine 2 cups half-and-half cream, eggs and sugar. Cook and stir over medium heat until mixture reaches 160 degrees F or is thick enough to coat a metal spoon, about 9 minutes.

Remove from the heat; stir in vanilla, nutmeg if desired and remaining half-and-half. Cover and refrigerate for at least 3 hours.

Pour into a punch bowl. Stir in whipping cream and soda. Top with scoops of ice cream and sprinkle with cherries. Serve immediately.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
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