6 egg yolks
1/2 cup sugar
1/2 teaspoon sugar
2 cups milk
1 cup half and half (or milk for lighter nog)
1 tablespoon vanilla extract
1 pint superpremium vanilla ice cream
Whisk together the egg yolks, sugar, and nutmeg in a large bowl.
In a medium saucepan over medium heat, heat the milk until it steams.
Pour some of the hot milk over the egg mixture and whisk ( this keeps the eggs from scrambling), then scrape this egg mixture into the saucepan with the rest of the milk and cook over medium-low heat, whisking constantly, until it thickens a bit, about 10 minutes (or reads 165 to 175 degrees on a candy thermometer).
Remove from the heat and stir in half-and-half and vanilla extract, then pour the mixture through a strainer into a clean bowl.(I used a blender to get rid of any lumps)
Add the ice cream, and stir until melted.
Cover and chill at least 1 hour, then stir before serving.
Garnish with nutmeg.
Makes 12 servings.