Creamy Eggnog Punch
Courtesy: Taste of Home

• 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 heavy whipping cream
• 6 to 8 cups lemon-lime soda, chilled
• 1 quart vanilla ice cream
• 1/2 cup chopped maraschino cherries

In a saucepan, combine 2 cups half-and-half cream, eggs and sugar. Cook and stir over medium heat until mixture reaches 160° 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.

Yield: about 4 quarts.