Vals Loaded Eggnog - eggs

Method

• In a large bowl, using a mixer at high speed, beat the egg yolks and sugar until thick.
• Beat in the rum, brandy, and bourbon, then the cream.
• In another large bowl, using a mixer at high speed, and using clean beaters, beat the egg whites until soft peaks form.
• Stir into the eggnog.
• Cover tightly with plastic wrap.
• Refrigerate until well-chilled, at least 4 hours or overnight.
• Transfer to a punchbowl.
• Using scissors, cut the container away from the ice cream, keeping the ice cream intact in one piece.
• Place the ice cream in the eggnog.
• Grate the nutmeg over the eggnog.
• Serve immediately.