• 6 eggs, separated*
• 1¾ cups sugar (divided)
• 1 pint heavy cream
• 4 pints milk (farm fresh, raw milk works best)
• ½ pint of good Brandy (exclude if serving to children)
• 1 tablespoon vanilla extract
• Nutmeg
• ½ cup vanilla syrup

In a bowl beat the egg yolks with the 1 cup of sugar until thick. In another bowl beat the egg whites with ½ cup of sugar until stiff. In a third bowl beat the cream with ¼ cup sugar until thick, then add vanilla syrup. Add the yolks to cream and beat, fold in the egg whites, and add the milk, Brandy, vanilla extract, and a pinch of nutmeg, if desired. Chill in freezer before serving.
Serve eggnog in a large punch bowl.

To make eggnog ice-cream, simply pour mixture (w/o Brandy) into ice-cream maker.  Use ice-cream maker as directed by manufacturer.

*RAW EGG WARNING
Caution should be used when consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. When serving people of age or poor health we often use pasteurized eggs... just to reduce the already extreme low risk of fool ailments

Recipe adapted from original by Rich