ICE CREAM EGG NOG
12 eggs, separated
12 tablespoons sugar
12 tablespoons rum (3/4 cup)
12 tablespoons whiskey (3/4 cup)
1 1/2 pints heavy or whipping cream, whipped
1 1/2 to 2 quarts good quality vanilla ice cream
1/4 teaspoon freshly grated nutmeg
Use only a high quality ice cream for this recipe; bargain brands contain
too much air and chemicals. Read the label! French vanilla flavor also works
well.
Beat egg yolks until light and fluffy using the wire whisk attachment of
an electric mixer. Gradually add sugar, beating until light. Slowly pour in rum
and whiskey while beating on low speed. Add nutmeg.
Separate eggs and beat until stiff peaks form. Fold in. In a chilled bowl
of an electric mixer, beat heavy cream until whipped (a tablespoon of
vanilla/rum can be added to flavor the cream). Gently fold the whipped cream
into the egg nog.
Serve well chilled in a large punch bowl with dollops of ice cream. Have
spoons available.
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