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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 30 |
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This recipe will make a punch bowl full of eggnog. Ingredients:
12 eggs, separated |
1 1/2 cups sugar |
1 teaspoon nutmeg |
1 quart whole milk (4 cups) |
1 1/2 quarts heavy cream, divided (6 cups) |
2 teaspoons vanilla extract |
3 cups bourbon |
1/2 cup dark rum |
2 cups cognac |
1 quart vanilla ice cream, softened (or more, if desired) |
Directions:
1. In a very large bowl, beat the egg yolks until thick and pale yellow. Gradually add the sugar and nutmeg, and beat until well mixed. Using a wire whisk, beat in the milk, 4 cups of heavy cream, vanilla extract, bourbon, rum, and cognac.
2. Before serving, beat the egg whites with a 1/4 cup of sugar until stiff, and fold into the egg mixture. Whip the remaining 2 cups of heavy cream, and fold into the egg mixture. Fold in the ice cream; gently stir to combine all ingredients.
3. Sprinkle individual servings with additional nutmeg.
4. NOTE: Eggnog can be refrigerated; however, the cream will rise to the top. Stir the mixture gently to recombine before serving. The amount of liquor can be adjusted to taste.
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