Heat milk to the scalding point, do not boil. In bowl whip egg yolks and sugar until light yellow, slowly pour in scalded milk whisking the whole time until well blended. Note: With most people are still nervous about salmonella poisoning, cooking the yolks as suggested is the sure way of avoiding problems. Place mixture in sealed container and allow to chill (if you want to make an extra batch to keep in the fridge, it keeps well for several days). In punch bowl mix all ingredients except ice cream. Stir to blend. Add ice cream at the end and serve immediately. Grate some extra nutmeg on top and serve a bit of ice cream with every cup. Nondrinkers can make this recipe without alcohol and it tastes [almost] as good. From Michael Loo Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (689g)|
|Recipe Makes: 4|
|Calories from Fat: 643 (41%)|
|Amt Per Serving||% DV|
|Total Fat 71.5g||95 %|
|Saturated Fat 30.3g||151 %|
|Monounsaturated Fat 28.6g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 2585.2mg||795 %|
|Sodium 260.3mg||9 %|
|Potassium 734.3mg||19 %|
|Total Carbohydrate 109.3g||32 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 108g|
|Protein 41.2g||59 %|
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Calories per serving: 1561
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