Holiday Orange-Eggnog Punch

6 egg yolks, lightly beaten
2 cups whole milk
1/2 cup sugar
1 6-oz. can frozen orange juice concentrate, thawed
1/2 of 6-oz. can (1/3 cup) frozen lemonade concentrate, thawed
2 teaspoons vanilla
1 qt. (4 cups) French vanilla or vanilla ice cream
1 28-oz. bottle lemon-lime carbonated beverage or ginger ale, chilled
Freshly grated nutmeg or ground nutmeg, or grated white baking chocolate and orange peel twists (optional)
Strawberry Eggnog (see recipe)

In a heavy medium saucepan, stir together egg yolks, milk, and sugar. Cook and stir over medium heat until mixture just coats a metal spoon; do not let boil. (Should take about 25 minutes and register 170°F to 175°F on instant-read thermometer). Remove from heat.

Place the pan in a sink or bowl of ice water and stir for 2 minutes. Stir in orange juice and lemonade concentrates and vanilla. Cover and chill for 4 to 24 hours.

Just before serving, cut ice cream in small chunks or scoops; put in a punch bowl. Slowly pour lemon-lime carbonated beverage over ice cream. Stir in chilled egg mixture. If you like, sprinkle each serving with nutmeg or white chocolate and add an orange twist.

Makes 22 (4-ounce) servings.

    Strawberry Eggnog:

    Prepare as above, except omit the 1/2 of a 6-ounce can (1/3 cup) frozen lemonade concentrate. Substitute 2 cups fresh or frozen unsweetened strawberries. If using fresh strawberries, remove stems and caps.

For frozen strawberries, thaw the berries after measuring; do not drain.

In a blender or food processor, add strawberries. Cover and blend or process until smooth. Set a fine mesh sieve over a bowl. Strain strawberries through the sieve; discard the seeds. Stir orange juice concentrate, strawberry puree and vanilla into egg mixture. Complete as directed.

If you like, substitute strawberry ice cream for the vanilla ice cream. Garnish each glass rim with a whole strawberry that’s been split lengthwise.


Cuisinart Chef’s Classic Stainless 1-1/2-Quart Saucepan with Cover

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