Banana Eggnog

Ingredients
3 cups milk, divided
3 cups half-and-half cream, divided
3 egg yolks
3/4 cup sugar
1/2 cup light rum
3 large ripe bananas
1/3 cup creme de cacao
1-1/2 teaspoons vanilla extract
Whipped cream and baking cocoa, optional

Directions
In a large heavy saucepan, combine 1-1/2 cups milk, 1-1/2 cups cream, egg yolks and sugar.
Cook and stir over medium-low heat until mixture reaches 160 degrees and is thick enough to coat the back of a metal spoon.
Place bananas in a food processor; cover and process until blended.
Pour milk mixture into a pitcher; stir in the banana puree, rum, creme de cacao, vanilla, and remaining milk and cream.
Cover and refrigerate for at least 3 hours before serving.
Pour into chilled glasses.
Garnish with whipped cream and sprinkle with cocoa if desired
Yield: 11 servings (about 2 quarts).

Nutrition Facts: 3/4 cup (calculated without garnishes) equals
282 calories,
10 g fat (6 g saturated fat),
95 mg cholesterol,
62 mg sodium,
31 g carbohydrate,
1 g fiber,
5 g protein.