Crack the eggs into a small bowl or directly into the blender. Add the sugar & half and half and press the pulse button for 5 seconds.
Select the cook function and choose the low setting. Every 5 minutes press the pulse button for just 1 second. Allow to heat for 25 minutes and check the temperature. By the 25 minute mark, the temp usually is 150°F/66°F and you want to hold that temperature for 5 minutes.
After the eggnog is cooked and held for 5 minutes at 150°F/66°C, add in the heavy cream, spices, and vanilla extract. Select the smoothie button. Once that program is completed, your eggnog is ready to be chilled.
Chill for at least 4 hours. Serve and Enjoy!
Video
Notes
If your mixture is getting hotter than 150°F/66°C, pulse for a few seconds and remove the center piece on the lid to allow some heat to escape. You can double this recipe, but the time it takes to reach 150°F/66°C may be longer due to the increased volume.