Ice Cream Eggnog - egg yolks

Method

• In a large bowl, beat the egg yolks; beat in 1/2 cup plus 1 tablespoon of the sugar and beat the mixture until it is light and lemon colored.
• In another large bowl, beat the egg whites until they are frothy; beat in the remaining sugar and beat the whites until they hold soft peaks.
• In a very large bowl, combine the egg whites and egg yolk mixture and stir in the milk, the rum and the bourbon.
• Chill the eggnog, covered, overnight; transfer it to a punch bowl and stir in the ice cream, cut into small pieces.
• Let the eggnog stand for 10 minutes before serving.
• Serves 10.