Directions:
- In a large bowl, using a mixer at high speed, beat the egg yolks and sugar until thick.
- Beat in the rum, brandy, and bourbon, then the cream.
- In another large bowl, using a 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.
- Refrigerate until well-chilled, at least 4 hours or overnight.
- Transfer to a punchbowl.
- 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.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 831.82 Kcal (3483 kJ) | ||
| Calories from fat | 546.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.72g | 93% | |
|---|---|---|---|
| Cholesterol | 314.82mg | 105% | |
| Sodium | 131.2mg | 5% | |
| Potassium | 238.85mg | 5% | |
| Total Carbs | 39.9g | 13% | |
| Sugars | 33.93g | 136% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 8.18g | 16% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 168.2mg | 17% | |
| Amount Per 100 g | |||
| Calories | 276.98 Kcal (1160 kJ) | ||
| Calories from fat | 181.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.22g | 93% | |
|---|---|---|---|
| Cholesterol | 104.83mg | 105% | |
| Sodium | 43.69mg | 5% | |
| Potassium | 79.53mg | 5% | |
| Total Carbs | 13.29g | 13% | |
| Sugars | 11.3g | 136% | |
| Dietary Fiber | 0.16g | 2% | |
| Protein | 2.72g | 16% | |
| Vitamin C | 0.6mg | 3% | |
| Iron | 0.2mg | 3% | |
| Calcium | 56mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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