Val's Loaded Eggnog

• 6 eggs (separated)
• 1 14 cups superfine sugar
• 1 cup dark rum
• 1 cup brandy
• 13 cup Bourbon
• 1 12 quarts heavy cream
• 1 pint vanilla ice cream (for serving)
• grated fresh nutmeg (for serving)

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.

eggs, sugar, dark rum, brandy, bourbon, heavy cream, vanilla ice cream, fresh nutmeg

Taken from www.food.com/recipe/vals-loaded-eggnog-194638 (may not work)