- 6 large eggs, separated
- 1 1/4 cups superfine sugar (see Note)
- 1 cup dark rum
- 1 cup brandy
- 1/3 cup bourbon
- 1 1/2 quarts heavy cream
- 1 pint vanilla ice cream, for serving
- Freshly grated nutmeg, for serving
In a large bowl, using a hand-held electric mixer at high speed, beat the egg yolks and the sugar until thick. Beat in the rum, brandy, and bourbon, then the cream.
In another large bowl, using a hand-held electric mixer at high speed, and using clean beaters, beat the egg whites until soft peaks form. Stir into the eggnog. Cover tightly with plastic wrap and refrigerate until well chilled, at least four hours or overnight.
Transfer to a punch bowl. Using scissors, cut the container away from the ice cream, keeping the ice cream intact in one piece. Place the ice cream in the eggnog. Grate the nutmeg over the eggnog and serve immediately.
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Submitted By: Marlen
Old Fashioned Egg Nog