Eggnog ice cream recipe
6 eggs, separated
10 tablespoons sugar
pinch of salt
1/4 cup brandy
1/4 cup rum
2 tablespoons dry sherry
1 cup milk
2 cup heavy cream
1/4 teaspoon nutmeg, freshly grated
Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double
boiler until very light and thickened. Remove from heat, add the
milk and cream; cool. Beat the egg whites until stiff, fold them in
the cream mixture. Pour into a ice cream machine and process
according to manufacturer's directions.
Sprinkle with nutmeg before serving.