This ridiculously easy eggnog tastes marvelous and lets you avoid entirely the raw egg question. It comes from the December 1999 issue of Gourmet magazine.

3 pints super-premium vanilla ice cream
1/2 cup dark rum
Freshly grated nutmeg

Allow the ice cream to melt in the fridge so that it stays very cold. Combine the melted ice cream with the rum until well-blended. Ladle into cups and garnish each cup with nutmeg. Serves 8 to 10.

Thursday, December 14, 2000

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