Ingredients
Equipment
Method
- In a large bowl, beat the egg whites until almost stiff. Gradually add sugar while continuing to beat until stiff peaks form. Set aside.
- Wash beaters thoroughly, then in a separate bowl, beat the whipping cream until stiff peaks form. Set aside.
- In a third bowl, beat the egg yolks until thick and pale yellow.
- Stir the rum and brandy into the egg yolk mixture, then add the vanilla ice cream. Beat on low speed just until smooth, being careful not to overbeat.
- Pour the yolk mixture into a punch bowl or pitcher.
- Gently fold in the sweetened egg whites, followed by the whipped cream, using a rubber spatula to preserve the airy volume.
- Sprinkle generously with nutmeg before serving.
Nutrition
Notes
For a non-alcoholic version, substitute the rum and brandy with 1-2 teaspoons of vanilla extract and a splash of apple cider.
If you're concerned about raw eggs, you can use pasteurized egg products instead, though the texture may be slightly different.
This eggnog can be made a few hours ahead and refrigerated. The flavor actually improves after the ingredients have had time to meld together.
Pairs beautifully with shortbread cookies, gingerbread, or a cheese board featuring aged cheddar or brie.