Rich And Creamy Eggnog - cooking recipe

Ingredients

12 eggs, separated
1 1/2 cups sugar
1 teaspoon nutmeg
1 quart whole milk (4 cups)
1 1/2 quarts heavy cream, divided (6 cups)
2 teaspoons vanilla extract
3 cups Bourbon
1/2 cup dark rum
2 cups cognac
1 quart vanilla ice cream, softened (or more, if desired)

Preparation

In a very large bowl, beat the egg yolks until thick and pale yellow. Gradually add the sugar and nutmeg, and beat until well mixed. Using a wire whisk, beat in the milk, 4 cups of heavy cream, vanilla extract, bourbon, rum, and cognac.
Before serving, beat the egg whites with a 1/4 cup of sugar until stiff, and fold into the egg mixture. Whip the remaining 2 cups of heavy cream, and fold into the egg mixture. Fold in the ice cream; gently stir to combine all ingredients.
Sprinkle individual servings with additional nutmeg.
NOTE: Eggnog can be refrigerated; however, the cream will rise to the top. Stir the mixture gently to recombine before serving. The amount of liquor can be adjusted to taste.