Favorite Egg Nog
Yield
30 servingsPrep
15 minCook
?Ready
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | large |
eggs
separated |
|
| 2 | cups |
sugar
|
|
| 1 | quart |
bourbon whiskey
|
*
|
| 2 | cups |
brandy
|
*
|
| 1 | quart |
heavy whipping cream
|
*
|
| 2 | quarts |
milk
|
|
| 1 | quart |
vanilla ice cream
|
*
|
| 1 | x |
nutmeg
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | large |
eggs
separated |
|
| 473 | ml |
sugar
|
|
| 0.9 | l |
bourbon whiskey
|
*
|
| 473 | ml |
brandy
|
*
|
| 0.9 | l |
heavy whipping cream
|
*
|
| 2 | quarts |
milk
|
|
| 0.9 | l |
vanilla ice cream
|
*
|
| 1 | x |
nutmeg
to taste |
*
|
Directions
Beat egg yolks and sugar until thick.
Add Bourbon and Brandy and stir thoroughly.
Add cream and milk and continue whipping.
Break up the ice cream and add.
Beat egg whites until stiff and fold in.
Refrigerate for at least 30 minutes before serving.
Sprinkle lightly with nutmeg.
Note: This is fairly potent and deceptively smooth, so you may wish to cut back on the Bourbon and Brandy a little. Try a French or Homestyle Vanilla ice cream for full flavor.
