Holiday Orange Eggnog Punch

6 egg yolks, lightly beaten

2 cups whole milk

½ cup sugar

1 can (6 ounces) frozen orange juice concentrate, thawed

3 ounces (half a 6-ounce can for ½ cup) frozen lemonade concentrate, thawed

2 teaspoons vanilla extract

1 quart French vanilla or vanilla ice cream

1 bottle (28 ounces) lemon-lime carbonated beverage or ginger ale, chilled

Ground nutmeg or grated white chocolate and orange peel twists (optional)

In a heavy medium saucepan, mix egg yolks, milk and sugar. Cook and stir over medium heat until mixture just coats a metal spoon; do not let boil. (Should take 20 minutes and register 165 degrees on instant-read thermometer.) Remove from heat.

Place pan in a sink or bowl of ice water and stir 2 minutes. Stir in thawed concentrates and vanilla. Cover and chill for 4-24 hours.

Just before serving, cut ice cream in small chunks or scoops; put in a punch bowl. Slowly pour lemon-lime carbonated beverage over ice cream. Stir in chilled egg mixture. If you like, sprinkle with nutmeg or top with grated white chocolate and an orange peel twist.

Serves 22.

Variation: For Strawberry Eggnog, prepare as above, except omit the frozen lemonade concentrate. Substitute 2 cups fresh or frozen unsweetened strawberries. If using fresh strawberries, remove stems and caps. For frozen strawberries, thaw after measuring; do not drain.

In a blender or food processor, add strawberries. Cover and blend or process until smooth. Set a fine mesh sieve over a bowl. Strain strawberries through the sieve; discard the seeds. Stir orange juice concentrate, strawberry puree and vanilla into egg mixture. Complete as directed.

If you like, substitute strawberry ice cream for the vanilla ice cream. Garnish each glass rim with a whole strawberry that's been split lengthwise.

Nutrition values per serving: 146 calories, 6 g fat, 20 g carbohydrates, 0 fiber, 3 g protein, 83 mg cholesterol, 35 mg sodium.

Midwest Living, November/December 2007