Old-fashioned Eggnog

1. 1

   In a large bowl, using an electric mixer at high speed, beat the egg yolks and sugar until thick and pale yellow.

2. 2

   Beat in the rum, brandy, and bourbon, then the cream.

3. 3

   In a large bowl, using an electric mixer at high speed, with clean beaters, beat the egg whites until soft peaks form.

4. 4

   Fold into the eggnog.

5. 5

   Cover tightly with plastic wrap and refrigerate until well chilled, at least 4 hours or overnight.

6. 6

   Transfer to a punch bowl.

7. 7

   Using scissors, cut the container away from the ice cream, keeping the ice cream intact in one piece.

8. 8

   Place the ice cream in the eggnog.

9. 9

   Grate the nutmeg over the eggnog and serve immediately.

10. 10

    Amaretto Eggnog: Omit the bourbon.

11. 11

    Substitute 3/4 cup Amaretto for the brandy.

12. 12

    Decrease the sugar to 1 cup.

13. 13

    If desired, add 1/4 teaspoon almond extract.

14. 14

    When serving, substitute toasted almond ice cream for the vanilla ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.