Ice Cream Eggnog

1. 1

   In a large bowl, beat the egg yolks; beat in 1/2 cup plus 1 tablespoon of the sugar and beat the mixture until it is light and lemon colored.

2. 2

   In another large bowl, beat the egg whites until they are frothy; beat in the remaining sugar and beat the whites until they hold soft peaks.

3. 3

   In a very large bowl, combine the egg whites and egg yolk mixture and stir in the milk, the rum and the bourbon.

4. 4

   Chill the eggnog, covered, overnight; transfer it to a punch bowl and stir in the ice cream, cut into small pieces.

5. 5

   Let the eggnog stand for 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.