6 egg whites
1/4 c. sugar
6 egg yolks
1/2 c. light or dark corn syrup
1/2 pt. half and half cream
1/4 c. dark rum
1 pt. vanilla ice cream
Nutmeg

In large bowl with mixer at high speed beat egg whites until foamy. Gradually beat in sugar until stiff peaks form. In small bowl with mixer at medium low speed beat egg yolks and corn syrup about 5 minutes or until thick and lemon colored. Add half and half cream. Beat until well mixed. Fold into egg white mixture. If desired, stir in dark rum. Cover; refrigerate. Place vanilla ice cream in one piece in punch bowl; pour eggnog over ice cream. Sprinkle with nutmeg. Makes 24 (1/2 cup) servings.