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ICE CREAM EGG NOG 
12 eggs, separated
12 tablespoons sugar
12 tablespoons rum (3/4 cup)
12 tablespoons whiskey (3/4 cup)
1 1/2 pints heavy or whipping cream, whipped
1 1/2 to 2 quarts good quality vanilla ice cream
1/4 teaspoon freshly grated nutmeg

Use only a high quality ice cream for this recipe; bargain brands contain too much air and chemicals. Read the label! French vanilla flavor also works well.

Beat egg yolks until light and fluffy using the wire whisk attachment of an electric mixer. Gradually add sugar, beating until light. Slowly pour in rum and whiskey while beating on low speed. Add nutmeg.

Separate eggs and beat until stiff peaks form. Fold in. In a chilled bowl of an electric mixer, beat heavy cream until whipped (a tablespoon of vanilla/rum can be added to flavor the cream). Gently fold the whipped cream into the egg nog.

Serve well chilled in a large punch bowl with dollops of ice cream. Have spoons available.

Adapted from the recipe used by Miss Jennie's Restaurant.

Submitted by: CM
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