*6 egg, separated
3/4 cup sugar
1 pint heavy cream
4 pints milk
1/2 pint Bourbon
1 tablespoon vanilla
Nutmeg

In a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In another bowl beat the egg whites with 1/4 cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving. Serve eggnog in a large punch bowl.