Rich And Creamy Eggnog

• 12 eggs, separated
• 1 1/2 cups sugar
• 1 teaspoon nutmeg
• 1 quart whole milk (4 cups)
• 1 1/2 quarts heavy cream, divided (6 cups)
• 2 teaspoons vanilla extract
• 3 cups Bourbon
• 1/2 cup dark rum
• 2 cups cognac
• 1 quart vanilla ice cream, softened (or more, if desired)

1. In a very large bowl, beat the egg yolks until thick and pale yellow. Gradually add the sugar and nutmeg, and beat until well mixed. Using a wire whisk, beat in the milk, 4 cups of heavy cream, vanilla extract, bourbon, rum, and cognac.
2. Before serving, beat the egg whites with a 1/4 cup of sugar until stiff, and fold into the egg mixture. Whip the remaining 2 cups of heavy cream, and fold into the egg mixture. Fold in the ice cream; gently stir to combine all ingredients.
3. Sprinkle individual servings with additional nutmeg.
4. NOTE: Eggnog can be refrigerated; however, the cream will rise to the top. Stir the mixture gently to recombine before serving. The amount of liquor can be adjusted to taste.

eggs, sugar, nutmeg, milk, heavy cream, vanilla, bourbon, dark rum, cognac, vanilla ice cream

Taken from www.food.com/recipe/rich-and-creamy-eggnog-195020 (may not work)