Glogg Nog

"Glogg spices and the creaminess of eggnog are blended in this top-rated punch--"

6 eggs*
1/4 cup sugar
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 quart vanilla ice cream, softened
6 cups orange juice
1/4 cup lemon juice
1 quart (4 cups) gingerale, chilled
ice ring (optional), [with orange slices]
ground nutmeg (optional)
cinnamon sticks, for stirring (optional)

Beat eggs on low speed of electric mixer until blended. Add sugar and spices. Beat at medium speed until sugar is dissolved. On low speed, beat in softened ice cream. Add the juices. Cover and chill. To serve, pour the ice cream mixture into a large punch bowl. Slowly pour in gingerale, stiring with an up-and-down motion. Add ice ring to punch bowl, if desired. For each serving, sprinkle nutmeg on top and add a cinnamon stirrer, if desired. Ice Ring: Arrange orange slices in bottom of a small ring mold. Fill with cold water; freeze until firm. Unmold onto plate; slip ring gently into punch bowl.--Mrs. Frank W. Beezhold, Sycamore, Ill.

Makes 17 cups.

* Note that the eggs are not cooked in this recipe. To prevent food poisoning, you can use a pasteurized egg product or an egg alternative like Egg Beaters. To reduce the chance of food poisoning if you're going to use regular eggs, make sure you choose only clean, fresh, grade AA or A eggs with sound shells (no hairline cracks) that have been kept properly refrigerated.

[clipped from "Better Homes and Gardens"]