Val's Loaded Eggnog

Submitted by greysangel

"Please leave your calorie counters at home! Cooking Notes: Eggnog should be chilled at least 4 hours before serving and served within 24 hours. To keep the eggnog cold, place a pint of vanilla ice cream in the punch bowl. It will slowly melt, and its flavor will complement the eggnog. Amaretto Eggnog: Delete the bourbon. substitute 1 cup amaretto for the brandy. decrease the superfine sugar to 1 cup. if desired, add 1/4 tsp almond extract. When serving, substitute toasted almond ice cream for the vanilla ice cream"

 

• Ready In: 24hrs 10mins
• Ingredients: 8
• Yields: 3 quarts
• Serves: 12-16

ingredients

• 6 eggs (separated)
• 1 1⁄4 cups superfine sugar
• 1 cup dark rum
• 1 cup brandy
• 1⁄3 cup Bourbon
• 1 1⁄2 quarts heavy cream
• 1 pint vanilla ice cream (for serving)
• grated fresh nutmeg (for serving)

directions

1. In a large bowl, using a mixer at high speed, beat the egg yolks and sugar until thick.
2. Beat in the rum, brandy, and bourbon, then the cream.
3. In another large bowl, using a mixer at high speed, and using clean beaters, beat the egg whites until soft peaks form.
4. Stir into the eggnog.
5. Cover tightly with plastic wrap.
6. Refrigerate until well-chilled, at least 4 hours or overnight.
7. Transfer to a punchbowl.
8. Using scissors, cut the container away from the ice cream, keeping the ice cream intact in one piece.
9. Place the ice cream in the eggnog.
10. Grate the nutmeg over the eggnog.
11. Serve immediately.