---------- Recipe via Meal-Master (tm) v8.02
       Title: FAVORITE EGG NOG
  Categories: Beverages, Eggs, Alcohol
       Yield: 30 servings
      24    Eggs, separated
       2 c  Sugar
       1 qt Bourbon
       2 c  Brandy
       1 qt Heavy cream
       2 qt Milk
       1 qt Vanilla ice cream
   Beat egg yolks and sugar until thick. Add Bourbon and Brandy and stir
   thoroughly. (The liquor “cooks” the eggs.) Add cream and milk and continue
   whipping. Break up the ice cream and add. Beat egg whites until stiff and
   fold in. Refrigerate for at least 30 minutes before serving. Sprinkle
   lightly with nutmeg. NOTE1: This is fairly potent and deceptively smooth,
   so you might wish to
          cut back on the Bourbon and Brandy a little. NOTE2: If you can get
   it where you are, then the only ice cream to use in
          this recipe is on of the following BLUE BELL CREAMERY flavors -
          Natural Vanilla Bean, Homemade Vanilla, or French Vanilla. NOTE3:
   Any good bourbon or sour mash will do, but Old Forester seems to add
          a special something to the taste. As for the brandy, don't waste the
          VSOP, but don't use that buck-fifty-a-liter varnish remover that you
          picked up on that last trip to Tijuana, either.