how to make egg nog the old fashioned way???
 

We have lost one of our favorite egg nog recipes.
The things that were unusual about the one we are looking for is the egg yokes were separated and allowed to "cook" in the bourbon for a specified period of time.
When all made then floated a half gallon of vanilla ice cream in the punch bowl.

Anybody have one similar?
Better?

btk

the classic eggnog is made with Southern Comfort, not bourbon.

Eggnog Poem
If you see a fat man who's jolly and cute
Wearing a beard and a red flannel suit
And if he is chuckling and laughing away
While flying around in a miniature sleigh
With eight tiny reindeer to pull him along
Then - let's face it - Your eggnog's too strong!!

(Author unknown)

*

Eggnog - Kentucky Style recipe




Scale ingredients to servings
1 qtwhipped heavy cream
6 eggs
1 cup sugar
2 cups bourbon whiskey

Separate eggs. Beat yolks, add sugar. Add bourbon slowly while beating. Beat egg whites until stiff. Fold whites into egg yolk mixture, then fold whipped cream into mixture. Refrigerate for more than 4 days. Stir frequently to avoid separation. Color will change to a pale Serve w/nutmeg or cinnamon.


Read more: Eggnog - Kentucky Style recipe

Eggnog - Kentucky Style recipe

Texas Eggnog
 

Rich and Creamy Eggnog
This recipe will make a punch bowl full of eggnog.
•12 eggs, separated
•1-1/2 cups sugar
•1 teaspoon ground nutmeg
•1 quart (4 cups) whole milk
•1-1/2 quarts (6 cups heavy cream)
•3 cups bourbon
•1/2 cup dark rum
•2 cups cognac
•1 quart vanilla ice cream, softened
In a very large bowl, beat the egg yolks until thick and pale yellow. Gradually add the sugar and nutmeg, and beat until well mixed. Using a wire whisk, beat in the milk, 4 cups of the heavy cream, bourbon, rum and cognac. Chill for at least 4 hours or overnight.

Before serving, beat the egg whites with 1/4 cup sugar until stiff, and fold into the egg mixture. Whip the remaining 2 cups of heavy cream, and fold into the egg mixture. Fold in the ice cream, gently stirring to combine all ingredients. Sprinkle individual servings with additional nutmeg.
Eggnog can be refrigerated; however, the cream will rise to the top. Stir the mixture gently to recombine before serving. The amount of liquor can be adjusted to taste.

:pepper2::pepper2::pepper2: