| 1 | In a medium saucepan, combine the half-and-half and sugar. |
| 2 | Cook over low heat, stirring often, until the mixture comes to a low simmer. |
| 3 | In a medium bowl, whisk the egg yolks till combined. |
| 4 | Gradually whisk the hot mixture into the yolks. |
| 5 | Return the yolk mixture to the saucepan. |
| 6 | Cook over low heat, stirring constantly with a wooden spoon, until the custard lightly coats the spoon. |
| 7 | (an instant-read thermometer inserted in the custard will read 180 °F). |
| 8 | Immediately strain the custard through a sieve into large bowl. |
| 9 | Cool to room temperature, then cover with plastic wrap and refrigerate until very cold, at least 4 hours or overnight. |
| 10 | When ready to serve, whip the cream until soft peaks form. |
| 11 | Stir the whipped cream, rum, brandy, and bourbon into the chilled custard. |
| 12 | (the eggnog can be prepared up to 1 day ahead, covered, and refrigerated). |
| 13 | Pour the eggnog into a punch bowl. |
| 14 | Place the vanilla ice cream in the punch bowl and serve. |
| 15 | Makes about 1-?quarts. |
