Makes 8 servings • Electric mixer • Mugs, chilled in the freezer, for serving
6 large eggs, separated
1 tablespoon sugar
1 to 11/2 quarts vanilla ice cream, softened
1/2 cup bourbon (don’t worry, it’s just a tad)
Freshly grated nutmeg
1. In a large bowl, with the electric mixer, beat the egg whites until stiff peaks form. (The peaks will stay standing when you remove the beaters.)
2. In a separate bowl, with the mixer (you don’t have to wash the beaters), beat the egg yolks and sugar on high speed for 7 to 8 minutes, until the mixture is very thick and falls in ribbons when you lift the beaters.
3. Using a large spoon, add the ice cream to the egg yolks. With the mixer, beat on low until it is the consistency of a malt, thick and creamy. Dribble in the bourbon (just a bit to taste), mixing on low speed.
4. Gently fold in the beaten egg whites by hand.
5. Serve immediately in frozen mugs with nutmeg sprinkled on top.
A Note from Phil
This eggnog is best eaten with a spoon. We have it only twice a year—Christmas and New Year’s Eve. It’s definitely on everyone’s wish list.