2 lbs sugar
32 oz heavy cream
12 eggs, separated
4 cups bourbon
2 cups cognac
6 oz rum
32 oz whole milk
nutmeg
pinch baking soda
Beat egg yolks and sugar until the mixture is thick and creamy. Add milk and spirits and stir well, then chill.
Just before you are ready to serve the egg nog whip the egg whites to soft peaks. Do likewise with the cream. Fold these into the egg yolk mixture along with the pinch of baking soda and a grating of nutmeg. Serve from a large punch bowl.
Tip: I found myself with some leftover egg nog, so I thought I'd make 'egg nog ice cream'. I added more cream and a little powdered sugar, just enough to make the mixture up to 4 cups. This is the maximum my ice cream maker can handle in a batch, but it's also important to reduce the proportion of alcohol or your egg nog ice cream will not freeze. Churn the mixture then put in freezer for it to continue hardening.
