Egg Nog

I had forgotten a bit about this wonderful recipe, as for years it has been advised to not eat raw eggs. Since it is now possible to purchase pasteurized eggs* in the regular egg section of your supermarket, it is time to bring out the wonderful formula again.

1 pint premium-quality vanilla or vanilla-bean ice cream
4 pasteurized eggs, separated
1/3 cup sugar
1/3 cup Jack Daniels Tennessee Whiskey or bourbon
1/3 cup cognac
1/4 teaspoon salt
2 cups heavy whipping cream
Grated nutmeg, as garnish

Scoop ice cream into several golf ball-sized balls and place on a plate. Place in freezer to firm-up the ice cream balls - they will be your "ice cubes". (This step is optional, but very nice if making enough nog for a punch bowl.)

Beat the egg yolks and sugar until thick and lemon colored with an electric mixer in a mixing bowl, then slowly whisk-in the bourbon and cognac. Chill until very cold.

In another mixing bowl, whip the egg whites and salt until the whites form a very soft peak. In yet another bowl... whip the cream until thick, but still "pourable".

Fold the beaten egg whites to the egg yolk mixture, and then add the whipped cream. Chill the eggnog until very cold.

To serve: pour into a glass or punch cup. Carefully place an "ice cream cube" into the glass and sprinkle with a little nutmeg.

Serves 8-10.

For safety reasons, it is important to keep the eggnog well-chilled. This is an easy recipe to triple for your punch bowl - it will make more than a gallon.  If you make this eggnog without alcohol, put in at least a tablespoon of vanilla extract.

*Please read the information on the pasteurized egg carton and understand there still may be some risk.

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