Val's Loaded Eggnog

1. 1

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

2. 2

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

3. 3

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

4. 4

   Stir into the eggnog.

5. 5

   Cover tightly with plastic wrap.

6. 6

   Refrigerate until well-chilled, at least 4 hours or overnight.

7. 7

   Transfer to a punchbowl.

8. 8

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

9. 9

   Place the ice cream in the eggnog.

10. 10

    Grate the nutmeg over the eggnog.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.