Ice Cream Eggnog - cooking recipe

Ingredients

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

Preparation

In a large bowl, beat the egg yolks; beat in 1/2 cup plus 1 tablespoon of the sugar 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 sugar and beat the whites until they hold soft peaks.
In a very large bowl, combine the egg whites and 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.