All Ohio Egg Nog


12 eggs
2 c sugar
1 pint whiskey
1 pint rum
1 pint brandy
2 quarts Snowville whipping cream
1 quart French vanilla ice cream

Directions for 5 quarts:

Due to the large quantity, mix the eggnog in two separate batches, using half the ingredients each time.

1. In the large bowl of an electric mixer, beat 6 egg whites until foamy, gradually adding 1/2 cup of the sugar. Beat until stiff and set aside.

2. In a second bowl, beat 6 egg yolks with 1/2 cup of the sugar until light and fluffy. Slowly add 1 cup each of liquors to the egg yolk mixture. Combine the yolk and egg white mixtures and 1 quart of the whipping cream and vanilla.

3. Repeat the entire procedure. Combine batches and pour over ice cream in a large bowl. When the ice cream has melted, bottle and chill for at least 5 days for the best results before serving.