Old-fashioned Eggnog
- 6 large eggs, separated
- 1¼ cups superfine sugar
- ¾ cup dark rum
- ¾ cup brandy
- ¼ cup bourbon
- 1½ quarts heavy cream or half-and-half
- 1 pint high-quality vanilla ice cream, for serving
- Freshly grated nutmeg, for serving
Instructions:
To make your own superfine sugar, process regular granulated sugar, about ½ cup at a time, in a food processor or blender until finely ground. It will take 1 to 2 minutes per batch.
- In a large bowl, using an electric mixer at high speed, beat the egg yolks and sugar until thick and pale yellow. Beat in the rum, brandy, and bourbon, then the cream.
- In a large bowl, using an electric mixer at high speed, with clean beaters, beat the egg whites until soft peaks form. Fold into the eggnog. Cover tightly with plastic wrap and refrigerate until well chilled, at least 4 hours or overnight.
- Transfer to a punch bowl. Using scissors, cut the container away from the ice cream, keeping the ice cream intact in one piece. Place the ice cream in the eggnog. Grate the nutmeg over the eggnog and serve immediately.