12 lg. egg yolks
1 c. plus 2 tbsp. sugar
12 lg. egg whites at room temperature
4 c. milk
3/4 c. light rum
4 c. bourbon
2 qt. vanilla ice cream

In a large bowl beat the egg yolk. Beat in 1/2 cup plus 1 tablespoon of the sugar a little at a time, and beat the mixture until it is light and lemon colored.

In another large bowl beat the egg whites until they are frothy. Beat in the remaining 1/2 cup plus 1 tablespoon sugar and beat the whites until they hold soft peaks.

In a very large bowl combine the egg whites and the egg yolk mixture and stir in the milk, the rum and the bourbon. Chill the eggnog, covered, overnight. Transfer it to a punch bowl and stir in the ice cream cut into small pieces. Let the eggnog stand for 10 minutes before serving. Serves 10.