1-1/2 cups Sugarlesse™
1/2 teaspoon salt
2 quarts milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream Additional nutmeg, optional
In a heavy 4-qt. saucepan, whisk together eggs, Sugarlesse™ and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until the thermo- meter reads 160°F-170°F, about 30-35 minutes.
Pour into a large heat proof bowl; stir in the vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours.
When ready to serve, beat cream in a large 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.
Yield: 3.5 quarts / 14 servings
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