Egg Nog - cooking recipe

Ingredients

1 doz. eggs
1 qt. whole milk
1 c. sugar
1 c. bourbon
1/2 c. rum
1/2 gal. good quality vanilla or French vanilla ice cream
nutmeg

Preparation

Separate eggs.
Let whites stand to reach room temperature. Mix
yolks,
milk
and sugar.
With mixer on low speed, pour bourbon
and
rum
over
the
back
of
a spoon into this mixture. If
you pour it too fast, it will \"fry\" the eggs and make lumps. Once
it
is
all
mixed,
refrigerate for 1 to 2 hours.
This allows the flavors to become well acquainted with one another. About
1/2
hour
before serving time, pour this mixture into
a punch
bowl.
Whip
the
room temperature egg whites until
they form
peaks.
Lay
the
egg
whites on the yolk-milk-alcohol mixture
and
cut
through it several times with a rubber spatula. Scoop ice cream and float it on top of the egg
nog.
Garnish with
nutmeg.
When ice cream is about half melted, it's ready!