For time-pressed bakers, here's a great last-minute hack for an all-purpose eggnog sauce: First, defrost a pint of premium-quality vanilla ice cream. Stir in a few wisps of freshly grated nutmeg and some whiskey, to taste (but if you're anything like me, you'll want it on the stronger side). Use the sauce to spoon over everything, from gingerbread and pumpkin pie to warm apple crisp and even scoops of pear sorbet.
