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From "Christmas 101: Celebrate the Holiday Season from Christmas to New Year's" (Broadway Books)
By Rick Rodgers

Indulge in one of the Yuletide's greatest pleasures, and make this heady, creamy, from-scratch eggnog. Eggnog should be chilled at least four hours before serving, and served within 24 hours.

Makes 3 quarts, about 12 servings

Ingredients:

• 6 large eggs, separated
• 1 1/4 cups superfine sugar (see Note)
• 1 cup dark rum
• 1 cup brandy
• 1/3 cup bourbon
• 1 1/2 quarts heavy cream
• 1 pint vanilla ice cream, for serving
• Freshly grated nutmeg, for serving

In a large bowl, using a hand-held electric mixer at high speed, beat the egg yolks and the sugar until thick. Beat in the rum, brandy, and bourbon, then the cream.

In another large bowl, using a hand-held electric mixer at high speed, and using clean beaters, beat the egg whites until soft peaks form. Stir into the eggnog. Cover tightly with plastic wrap and refrigerate until well chilled, at least four hours or overnight.

Transfer to a punch bowl. Using scissors, cut the container away from the ice cream, keeping the ice cream intact in one piece. Place the ice cream in the eggnog. Grate the nutmeg over the eggnog and serve immediately.

Note: To make your own superfine sugar, process regular granulated sugar, about - cup at a time, in a food processor or blender until finely ground. It will take one to two minutes per batch.

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