Christmas Eggnog

24 eggs separated
2 cups sugar
1 cup bourbon
2 cups brandy
4 cups heavy cream
8 cups whole milk
1 quart good quality vanilla ice cream, softened
2 tablespoons vanilla extract
Freshly ground nutmeg for sprinkling

In a large bowl, use an electric mixer to beat the egg yolks and sugar until thick. Add the bourbon and brandy and mix to combine thoroughly. The liquor will "cook" the eggs. Add the cream and milk and continue beating while adding the ice cream in small amounts until combined. Stir in the vanilla extract.

In another bowl, beat the egg whites until stiff. Fold into the ice cream mixture. Pour in the punch bowl, sprinkle with nutmeg to taste and serve.