Helen Corbitt’s Egg Nog
Nina loved to fix this egg nog out of her favorite cookbook by Helen Corbitt. You had to be careful of this egg nog (especially when Nina made it) because it has a large amount of liquor in it and it goes down very easily.
Yield: 35 cups
Time: 1 hour
Ingredients:
24 eggs, separated
2 cup sugar
1 qt bourbon
1 pnt brandy
1 qt heavy cream
2 qt milk
1 qt vanilla ice cream (softened)
ground nutmeg
Instructions:
Beat yolks and sugar until thick. Stir in liquors. Add cream and milk and continue to whip. Add ice cream in small portions. In a separate bowl, beat egg whites until stiff. Fold egg whites into the egg, sugar, ice cream mixture. Refrigerate for 30 minutes before serving. Serve in small punch cups and sprinkle nutmeg over egg nog before serving.