Homemade Eggnog Recipe

In a heavy 4-qt saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt of the milk. Cook and stir over low heat until a thermometer reads 160-170 degrees, about 30-35 minutes. Pour into a large heatproof bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in blender until smooth. Cover and refrigerate for at least 3 hours. When ready to serve, beat cream in a mixing bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt punch bowl. Sprinkle with nutmeg, if desired.