This recipe does not call for the eggs to be cooked. I think you could modify it by substituting a quart of milk for one of the quarts of ice cream and whisking the eggs and milk together in a saucepan over medium heat until it just begins to simmer. Then cool that mixture in the fridge and proceed with combining everything as per the recipe.

3 Large eggs

1/8 teaspoon Ground ginger

1 quart Orange juice

2 quarts Vanilla ice cream — softened

1/4 cup Lemon juice

1 quart Ginger ale

2 tablespoons Sugar

Ground nutmeg

1/4 teaspoon Ground cinnamon

1 Dash ground cloves

Whisk the eggs in a large bowl until frothy. Mix in the orange and lemon juices, sugar, cinnamon, ginger, and cloves. Spoon the ice cream into a large punch bowl; stir in the egg mixture until combined. Refrigerate if not serving immediately. Before serving, pour in the ginger ale. Sprinkle the top with nutmeg. Makes 18 (6 oz) servings. COMMENTS: Ginger ale, spices, and citrus juices enliven old-fashioned eggnog, making a fabulously refreshing and lighter variation.