Festive Milk Punch

Recipe from Rebecca Rather of Rather Sweet Bakery and Cafe, Fredericksburg.

1 1/2 gallons premium-quality vanilla ice cream
1 quart whole milk
2 cups bourbon
1 cup rum
1/4 cup brandy
nutmeg, for dusting

Remove ice cream from freezer and let sit at room temperature until it begins to soften, 15 minutes or more (cut into chunks to speed process). Put milk, bourbon, rum, and brandy in a large punch bowl and stir to combine. Spoon ice cream into bowl and stir lightly so that some is mixed in and some floats on top. Dust with nutmeg and serve immediately.

Makes about 30 eight-ounce cups, or almost 2 gallons.

Recipe from Rebecca Rather’s The Pastry Queen: Royally Good Recipes From the Texas Hill Country’s Rather Sweet Bakery & Café (co-written with Alison Oresman and published by Ten Speed Press).