Here’s my homemade eggnog recipe.
I started out using Taste of Home’s recipe but have tweaked it a bit. I like that the eggs are heated past the point of pasteurization. First, I use Mexican vanilla and it’s pretty strong so I use 1 Tablespoon instead of two. I find that the eggnog made from the recipe isn’t quite as sweet as I like it so I add a little sugar to the whipped cream and then whip it into the eggnog. I use home grown eggs and they’re pretty big so I only use 11 eggs.
Pay careful attention to the temp and don’t let it go above 170°. After leaving the eggnog in the fridge for several hours, I put it in the freezer til it’s very cold. When it’s almost starting to get icy, I’ll whip the cream, add the sugar to the cream, then pour the eggnog into the cream and whip it a bit more.