Title: Favorite egg nog
 Categories: Beverages, Eggs, Alcoholic
      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
           Nutmeg
 
  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.
  
  This recipe was included in Houston Chronicle Food Editor, Ann
  Criswell's favorite recipes in 'CHRONICLE COOKBOOK favorite recipes
  II'. MM format by Mike Henley