In a medium saucepan, combine the half-and-half and sugar. Cook over low heat, stirring often, until the mixture comes to a low simmer. In a medium bowl, whisk the egg yolks till combined. Gradually whisk the hot mixture into the yolks. Return the yolk mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard lightly coats the spoon. (An instant-read thermometer inserted in the custard will read 180 degrees F.) Immediately strain the custard through a sieve into large bowl. Cool to room temperature, then cover with plastic wrap and refrigerate until very cold, at least 4 hours or overnight. When ready to serve, whip the cream until soft peaks form. Stir the whipped cream, rum, brandy, and bourbon into the chilled custard. (The eggnog can be prepared up to 1 day ahead, covered, and refrigerated.) Pour the eggnog into a punch bowl. Place the vanilla ice cream in the punch bowl and serve. Makes about 1-3/4 quarts.

Recipes for the Holiday) by Irena Chalmers. Reformatted by: Cygnus, HCPM52C