This wonderful Egg Nog is light and fluffy, as well as rich and creamy. Its cloudlike texture is produced by separating the eggs and beating the whites before adding them to the milk mixture. The egg nog base can be made one day in advance. All you need do is to beat the stiff egg whites and whipped cream just before serving.

Ingredients:

12 Eggs, separated

1 1/2 cups Sugar

1 quart Whole Milk

1 1/2 quarts Heavy Cream

3 cups Bourbon

1/2 cup Dark Rum

2 cups Cognac

1 quart Vanilla Ice Cream
Freshly grated Nutmeg

Preparation:
1. In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to the yolks. With a wire whisk, beat in milk and 1 quart cream. Add the bourbon, rum and cognac, stirring constantly. This cooks the egg mixture.

2. Just before serving, beat the egg whites until stiff, adding a little sugar to sweeten. Fold into the egg mixture. Whip the remaining 1/2 quart heavy cream until stiff and fold it in. Then fold in the ice cream.

3. Sprinkle with nutmeg.