Eggnog - December at Korrie's house

Homemade Eggnog

Day 1:
6 eggs
1 14-oz. can Sweetened Condensed Milk
2 c. milk
1 pinch salt
1/4 tsp. nutmeg
4-6 whole cloves
2 tsp. vanilla (or to taste)

Day 2:
2 c. milk
1 c. half & half

Beat eggs; mix in condensed milk, 2 c. milk, salt, nutmeg, and cloves. Cook this mixture over low heat, stirring constantly, until 160 degrees Fahrenheit. Remove from heat. Stir one minute, then cover and refrigerate over night.

The next day, strain the mixture to remove cloves and any curdled egg bits. Put custard mixture in blender with half & half, and as much milk as you can fit in! Blend until completely homogenized. Pour in a pitcher, and stir in any remaining milk. Serve well-chilled.