Favorite egg nog

Yield: 30 servings

Measure Ingredient
24 \N Eggs, separated
2 cups Sugar
1 quart Bourbon
2 cups Brandy
\N a special something to the taste. As for the brandy, don't
1 quart Heavy cream
2 quarts Milk
1 quart Vanilla ice cream
\N \N 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

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

Submitted By JR BYERS On 12-15-95

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