First, prepare the soft custard by mixing the eggs, sugar and salt in a saucepan capable of holding at least 3,75 litres

Stir in milk slowly, then cook over low heat, stirring constantly, until the mixture is thick enough to coat your stirring instrument, which should take between 15 and 20 minutes

Remove the custard from the heat, stir in the vanilla and place the saucepan in cold water until the custard is cool

If the custard begins to curdle, stir with an egg beater until smooth

Cover and refrigerate for a minimum of 2 hours and for no more than 24 hours

After the custard is prepared and just before the serving of the eggnog, beat the whipping cream, powdered sugar and vanilla in a chilled mixing bowl until stiff

Stir in rum and food colouring if desired

Take 2 cups of the whipped cream and lightly mix into the custard

Pour the eggnog into a large punch bowl and then cut with half and half until desired thickness is reached (if the thickness is to your liking to begin with no half and half is required)

Add ice cream to give the eggnog extra flavour and keep it cool

Spread the remaining whipped cream into the eggnog and sprinkle nutmeg on top

Serve immediately.