24 eggs, separated
2 c. sugar
1 qt. bourbon
1 qt. heavy cream
2 qt. milk
1 qt. softened vanilla ice cream

Beat the egg yolks and sugar until thick. Add bourbon and stir thoroughly. Add heavy cream and milk and continue whipping. Break up the ice cream and add to mixture. Stir until smooth. In a separate bowl, beat egg whites until stiff and fold into egg nog. Refrigerate if possible for 30 minutes before serving. Sprinkle lightly with nutmeg.