Christmas Eggnog Ice Cream

This is festive served from a punch bowl into cups or mugs.

4 cups milk
8 eggs, beaten
2 1/4 cups granulated sugar
1/2 teaspoon salt
4 cups whipping cream
10 tablespoons brandy
2 tablespoons vanilla extract
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Warm milk; add eggs, sugar and salt. Cook, stirring constantly, until temperature reaches 155 degrees F or until mixture coats the back of a spoon. Do not overcook. Remove from heat and add cream. Stir occasionally while mixture cools.

In separate bowl combine brandy, vanilla extract, nutmeg and cinnamon. Beat flavorings into cooled custard mixture. Freeze in ice cream freezer. Pack to let ice cream set up.

Makes 1 gallon.