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Eggnog Ice Cream

2 1/2 cups milk
1 1/2 teaspoons ground nutmeg
8 egg yolks
1 cup sugar
1/8 teaspoon salt
1/2 cup dry or sweet sherry
2 1/2 cups heavy cream, lightly whipped

In top of double boiler, combine milk and nutmeg. Cook until milk
is hot. Beat egg yolks, sugar and salt together and slowly beat
into hot milk. Continue to cook until mixture thickens. Cool. Add
sherry and lightly whipped heavy cream to the cooled mixture.
Churn-freeze.

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