6 eggs, separated
1 (46 oz.) can very berry punch, chilled
1/2 c. sugar
Nutmeg
1/2 gal. vanilla ice cream, softened

In medium bowl, beat egg yolks until fluffy. Gradually add 1/4 cup of the sugar, continue until thick and lemon colored. Pour yolk mixture into a large COLD bowl. Gradually add the punch to egg mixture, mixing with a wire whip or egg beater. Add vanilla ice cream, a few scoops at a time, mixing until smooth. Chill at least 1 hour.

Before serving, beat egg whites until foamy. Add the remaining 1/4 cup sugar, 2 tablespoons at a time. Beat until stiff peaks form. Gradually fold a small amount of the punch mixture into meringue, then fold meringue back into remaining punch. Pour into punch bowl. Place bowl in a larger bowl of crushed ice. Ladle punch into punch cups or stemmed glasses and sprinkle with ground nutmeg. Makes about 4 1/2 quarts.